Rolled Meatloaf

Ingredients:

1 tablespoon olive oil
one huge brown onion, grated
four garlic cloves, crushed
150g child spinach
1kg beef mince
two tablespoons tomato sauce
one tablespoon worcestershire sauce
one egg, lightly beaten
two 1/2 cups fresh breadcrumbs
1/3 cup finely grated parmesan cheese
1/3 cup finely chopped kalamata olives
1/3 cup chopped semi-dried tomatoes
Salad leaves, to serve

Method:

1. Preheat oven to 180°C/160°C fan-forced. Line a huge, 1cm-deep baking tray with baking paper.

2. Heat oil in a frying pan over medium heat. Cook onion & garlic, stirring, for three to four minutes or until softened. Chilled .

3. Place spinach in a microwave-safe container. Microwave, covered, on HIGH (100%) for one minute or until wilted. Chilled . Squeeze out excess liquid.

4. Place mince, onion mixture, tomato sauce, worcestershire sauce, egg, breadcrumbs, parmesan & olives in a bowl. Season with salt & pepper. Mix to merge. Place a 30cm x 50cm piece of baking paper on a flat surface. Spoon over mince mixture. Press in to a 27cm x 40cm rectangle. Top mince mixture with spinach, followed by tomato. Beginning at one short side, use baking paper as a guide to roll up like a Swiss roll.

5. Place on prepared tray. Smooth ends to enclose filling. Bake for 50 minutes to one hour or until meatloaf is firm to touch & cooked through. Stand for ten minutes. Serve half the meatloaf sliced with salad. Cover & refrigerate remaining meatloaf.