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http://www.lifestylefood.com.au/recipes/9743/italian-meatloaf-roll

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Italian Meatloaf Roll

Ingredients

  • olive oil, for frying

  • 2 large fresh italian style sausages

  • 400g lean pork mince

  • 400g veal mince

  • 2 eggs

  • 2 cloves garlic, crushed

  • 4 spring onions, finely chopped

  • ¼ cup tomato paste

  • ½ cup fresh breadcrumbs

  • 1 teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper

  • 1 bunch fresh continental parsley

  • 2 sheets frozen puff pastry, thawed

  • tomato chutney or salsa, for serving

Method

  • 1.

    Quickly brown sausages on all sides in a lightly oiled frypan over high heat.

  • 2.

    Combine pork and veal mince, 1 egg, garlic, spring onions, tomato paste, breadcrumbs, salt, pepper and ¼ cup chopped parsley in a bowl and mix well.

  • 3.

    Place half the mince in a log shape on a baking paper lined oven tray, place the sausages along the length of the mince and shape remaining mince over the sausages to form a roll.

  • 4.

    Use the baking paper to ‘roll’ the log into a smooth shape. Bake at 180C for 40 minutes. Allow to cool. Overlap one and a half pastry sheets to form a long rectangle and top with 1/4 cup parsley leaves. Place the meatloaf on the pastry, brush the edges with lightly beaten egg and enclose.

  • 5.

    Place on a baking tray seam side down. Glaze with egg. Cut remaining pastry into strips and use to decorate the roll. Glaze with egg. Bake 210C for 20-30 minutes or until golden brown. Serve sliced hot or cold with tomato chutney and parsley for garnish.

Notes

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

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