Rolled meatloaf with tongue, feta & spinach

By Drum Digital
07 December 2016

Prepare a stylish dinner for the family tonight

By Hope Malau

Serves 6

Preparation: 15 min

Cooking: 1 hr. 15 min

1 kg lean beef mince

3 cloves garlic, crushed

handful parsley, chopped

2 eggs

180 ml (¾ c) breadcrumbs

salt and pepper

100 g cooked tongue, chopped

200 g feta cheese, crumbled

2 large handfuls spinach leaves

500 g bottled pasta sauce

Preheat the oven to 180 °C. Put a large sheet of foil on a work surface

  1. In a large bowl combine the mince, garlic, parsley, eggs, breadcrumbs, salt and pepper. Mix with your hands until well combined.
  2. Tip the mince mixture onto foil and shape it into a large, thick rectangle. Spread the tongue, cheese and spinach over the rectangle, leaving 2 cm around the edge with no topping.
  3. Taking the long edge of the foil, tightly roll the meatloaf away from you, tucking in the cheese & spinach as you go. Pull back the foil as you roll. Seal the ends of the mince so the filling doesn’t leak out. Wrap the entire loaf in foil and refrigerate for 1 hour.
  4. Put on a baking tray and bake covered for 1 hour, then open the foil and pour the pasta sauce over the meatloaf. Bake uncovered for a further 15 minutes. Serve with mash and salad.

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