Mediter­ranean-Style Meat­loaf Roll with Chut­ney

Serves 6, Prep 35 mins, Cook 40 mins

New Idea - - Food -

1/ 3 cup tomato chut­ney 100g packet sliced mild

pancetta (6 slices) 200g packet Dan­ish feta,

crum­bled Olive oil spray Char­grilled sour­dough slices, baby rocket leaves and ex­tra tomato chut­ney, to serve MEAT­LOAF ROLL

1kg pre­mium beef mince ¾ cup fresh bread­crumbs ¾ cup finely grated

parme­san ½ cup fresh pars­ley

leaves, chopped 2 tblsps Di­jon mus­tard 1 egg, lightly beaten 2 green spring onions,

finely chopped 3 cloves gar­lic, crushed Salt and pep­per, to taste

1 To make roll, com­bine all in­gre­di­ents in a large bowl. Mix well. Spread mix­ture over a large sheet of bak­ing pa­per to form a 25cm x 38cm rec­tan­gle. 2 Spread chut­ney evenly over beef mix­ture. Top with pancetta in a sin­gle layer. Place feta down the long side clos­est to you. Us­ing bak­ing pa­per as a guide, roll up the beef firmly to en­close feta. Re­move pa­per. Trans­fer roll to a large oven tray with 1cm to 2cm deep edges lined with bak­ing pa­per. Spray roll with oil. 3 Cook in a mod­er­ate oven (180C) for about 40 min­utes, or un­til browned and cooked through. Re­move from oven. Spoon cook­ing juices from tray over roll. Rest, loosely cov­ered with foil, for 30 min­utes. Trim ends. Cut into 12 even slices. 4 To serve, top the sour­dough with rocket, warm or cold meat­loaf roll and ex­tra chut­ney to taste.

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