Beef and Spinach Meatloaf Roulade

This is an incredible clever dish that keeps on giving. It is an appetizing meal one night and the leftovers are next day’s burger or sandwich.

Ingredients serve 8

100 ml milk

1 egg

1 finely chopped onion (150g)

½ finely chopped red capsicum (100g)

2 tsp minced garlic

2 tsp minced ginger

1 tsp sea salt

½ tsp black ground pepper

1 cup breadcrumbs (90g)

1000 g lean beef mince

¼ cup tomato sauce (75g)

250 g blanched and chopped spinach

Method

Preheat oven to 180°C. Place milk and egg in a large bowl and whisk together. Add onion, capsicum, garlic, ginger, salt, pepper and breadcrumbs. Mix and blend with minced beef until evenly combined. Position a 30 x 50 cm piece of baking paper on the kitchen bench. Place the meatloaf mixture on the paper and press with your hand until it is even all over. Spoon tomato sauce on the meat and distribute evenly with a pallet knife. Top with blanched and chopped spinach. Starting at side away from you, roll the meat by holding the baking paper, just like making a Swiss roll. Place on a baking tray with baking paper and place in the oven. Bake for approx. 60 minutes and allow cooling for 10 minutes before cutting and serving. Serve with mashed potatoes and steamed vegetables.

Note: Uncooked meatloaf can be kept in the freezer and leftover meat can be used pan fried the next day.