Fancy MINCE!
Sun-dried tomato meatloaf
PREP + COOK TIME 1 HOUR SERVES 4
750g minced pork ½ cup (130g) sun-dried tomato pesto, plus ¼ cup (65g) extra 1 cup (70g) stale breadcrumbs
1 egg, lightly beaten 800g baby new potatoes 2 tbsp extra virgin olive oil 2 tsp fresh thyme leaves
300g spinach, trimmed
1 Preheat oven to 200°C. Line the base and sides of an 11cm x 19cm loaf pan with baking paper.
2 Combine the pork, pesto, breadcrumbs and egg in a large bowl. Season. Press mixture into pan. Bake for 40 minutes or until cooked through. Stand for 10 minutes before slicing.
3 Prick the potatoes with a fork and place in a microwave-safe bowl. Microwave on HIGH (100%) for 3 minutes or until almost tender. Slice thinly.
4 Heat the oil in a large frying pan over high heat. Cook potato with thyme, in two batches, for 2 minutes each side or until golden. Remove from pan and season. Cover to keep warm.
5 Add spinach to the pan, in two batches. Cook, stirring, for 1 minute or until wilted. Season to taste.
Serve meatloaf with potatoes,
