• 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


  • 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.


For more information and recipes from this series, click on the following link

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