Meatloaf is such a versatile recipe to keep handy. These individual serves mean shorter cooking
times and make great leftovers for tomorrow’s lunch. Chilled mini meatloaves
could be included in your next picnic or you could slice the cooked meatloaves
into 2cm rounds and serve on a platter with vegetables and salads.
The Italian flavours in this recipe are
enhanced by serving with a rich Tomato and onion salsa or Tomato sauce flavoured with
more thyme or perhaps a little rosemary. The idea came from a wonderful Belinda
Jeffery’s recipe that made one large meatloaf.
So, however you would like to prepare the meatloaf, the results will be
flavoursome and nourishing.
Preparation 20
minutes
Cooking 35 – 40 minutes
Serves 6
Ingredients
500 gram combined Pork and Veal Mince
1 onion, finely diced
1 clove garlic, crushed
40 gram Salami, diced very finely
2 - 3 teaspoons Dijon mustard
1 teaspoon Hot English mustard powder
1 tablespoon fresh thyme leaves
2 tablespoons fresh parsley chopped finely
2 tablespoons freshly grated Parmesan cheese
Pepper to taste
Small amount finely chopped Red Chilli (Optional)
40 ml milk – 2 tablespoons
1 egg – lightly beaten
1 cup Quick Oats Rolled Oats (or you could use fresh
breadcrumbs)
1 handful of fresh mint leaves
4 slices of very finely shaved ham
40 - 60 gram of hard cheese of your choice (I used
cheddar) - shaved into fine slices
4 - 6 rashers of very thin bacon – lean and rindless. Leave
whole or you can slice into slivers
Method
Preheat oven to 190° C
Using a large bowl, mix together very thoroughly the mince, onion,
garlic, salami, mustards, pepper, herbs and parmesan
In a cup – measure out the milk and lightly beat in the egg
Pour into the meat mixture, combine well
Add the Quick Oats and mix through
Place a piece of Baking Paper (approx. 40cm long) on the bench.
Pat the meat into a rectangle shape on top of the Baking
Paper
Cover meat with the mint leaves.
Along one of the long edges, place the ham slices – should
cover up about a 1/3 of the meat.
Lay the cheese slices on top of the ham slices.
Roll the meatloaf up like a swiss roll :
The longer edge is being rolled tightly.
Use the Baking Paper to help roll and remove the Paper
whilst rolling.
TIP: you can
leave this rolled up, wrap in plastic and store in the fridge up to 24 hours
ready to cook later.
Slice the roll into 6 small meatloaf sizes.
Top each meatloaf with the bacon slices.
Place on a baking tray with a thin lipped edge, lined with
baking paper.
Bake for 35 – 40 minutes.
Check at 30 minutes.
If necessary, pop under the grill for a couple of minutes to
crisp up the bacon topping.
Serve with a thick tomato salsa style sauce and delicious steamed
vegetables or salad.
Enjoy! Colleen
I made double mixture of this for tonight's dinner plus enough to pop in the freezer.
ReplyDeleteWorked a treat.
i did what you said and last night had the frozen ones - still so good and just as nice as when i cooked them fresh. Will keep as good standby thanks
ReplyDelete