caramelised onion, mush­room and smoked moz­zarella skil­let meat­loaf

donna hay - - ON TREND -

1 ta­ble­spoon ex­tra vir­gin olive oil 300g mixed mush­rooms, sliced+ 500g beef mince 500g veal mince 400g can lentils, rinsed and drained ½ cup (140g) store-bought caramelised onion ¼ cup rosemary leaves, chopped 1½ cups (105g) sourdough bread­crumbs 2 ta­ble­spoons caramelised bal­samic vine­gar++ 2 tea­spoons sea salt flakes ½ tea­spoon cracked black pep­per 100g thinly sliced smoked moz­zarella 150g thinly sliced pro­volone cheese crushed pink pep­per­corns, to serve

Pre­heat oven to 200°C (400°F). Heat the oil in a 25cm non-stick oven­proof fry­ing pan over high heat. Add the mush­room and cook for 3–4 min­utes or un­til golden brown. Re­move from the pan and set aside.

Place the beef mince, veal mince, lentils, onion, rosemary, bread­crumbs, vine­gar, salt and pep­per in a large bowl and mix well to com­bine. Press the mix­ture into the fry­ing pan, place on a large oven tray and cook in the oven for 15 min­utes. Top with the mush­room, moz­zarella and pro­volone. Cook for a fur­ther 18–20 min­utes or un­til caramelised and cooked through. Set aside to rest for 10 min­utes be­fore slic­ing. Sprin­kle with the pep­per­corns to serve. Serves 6.

+ We used Swiss brown, king brown and chest­nut mush­rooms. ++ You can find caramelised bal­samic vine­gar in su­per­mar­kets and spe­cialty food stores.

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