Italian Meatloaf
INGREDIENTS
1 cup grated cheddar cheese
1 onion, peeled and chopped
750 grams lean beef mince
1/4 cup chopped black olives
1 egg
4 tablespoons freshly chopped oregano
This Italian meatloaf can be served warm accompanied by a green salad for a casual meal.
METHOD
1. Cook the potatoes in boiling salted water until tender. Drain, mash until smooth, measure 2 ½ cups and mix with the cheese.
2. Pan-fry the onion in a dash of oil until tender, but not brown. Cool. In a bowl, combine beef mince, olives, egg, half the oregano, mix well and season with salt and pepper.
3. Line the base and sides of a 14 x 24 cm loaf tin with foil. Use 2 /3 of the mince mixture to line the base and sides of the prepared loaf tin. Spread half the mashed potato into the cavity and top with the remaining oregano and then finish with the remaining potato mixture.
4. Top with the remaining pork mince and press down firmly.
5. Cook at 180°C for about 45-55 minutes, or until the potato is very hot and the meat is cooked through. Turn the meatloaf out onto a serving dish and serve sliced with fresh salad or steamed vegetables.
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