Mediterranean-Style Meatloaf Roll with Chutney

Serves 6, Prep 35 mins, Cook 40 mins

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.