Lawrie’s Italian Meatloaf

Heaps - This is a big meatloaf
Prep Time:
40 min
Cook Time:
1 hr
Total Time:
1 hr 40 min
A word from the cook
The trouble with eating Italian food is that five or six days later you're hungry again.

The Meat Part

1kg of minced meat (.5kg of beef and .5kg of something else, pork, veal etc)
2 onions chopped finely
2 cloves garlic
1 1/2 tablespoons of dijon mustard
1 teaspoon dry mustard
1 teaspoon of sea salt (or any salt)
2 tablespoons of parmesan cheese
1 teaspoon of chopped thyme
1/2 cup of chopped italian parsley
100 grams of mild salami (chopped finely)
2 eggs
2 cups bread crumbs
1/4 cup of milk

The Filling Part

120 grams of mozzarella cheese
Big handful of fresh spinach or mint leaves (or 2 packets of chopped spinach)
6 slices of pressed ham

The Wrapping Part

10-12 Rashers of Bacon


Making the Meat Part

  1. Mix the egg and milk together, leave aside
  2. Put the rest together in a large mixing bowl
  3. Add milk and egg and mix it all together
  4. Spread some grease proof paper out
  5. Make it at least as big as the tray that you are going to cook it on
  6. Put the meat onto the paper and spread it out to make a rectangle.  The widest side to you and wide enough to be able to be rolled up
  7. Spread the spinach over the meat leaving room on the edges to be able to join the meat together
  8. Layer the ham and then the cheese over the spinach
  9. Lastly spread teh filling through the centre of the rectangle, longest side

The Rest

  1. Starting from the longest edge away from you, using the paper, roll the meat over the filling.  Continue to roll using the paper and lift the meatloaf and put it in the tray join side down
  2. The oven should be around 180 degrees
  3. Once the meat is on the tray, wrap the bacon over the meatloaf and tuck under the bottom
  4. Cook for about 1 hour till the bacon is brown

You can put whatever you like in the middle.  Sun dried tomatoes, mushrooms, capsicum, etc.  Remember this makes a very big meatloaf


0 Notes