Spinach and fetta rolled meatloaf with charred greens

Step 1

Preheat oven to 220C/200C fan-forced. Line a 26cm x 32cm swiss roll pan with baking paper, extending paper 1cm above edges on all sides. Line a baking tray with baking paper.

Step 2

Heat half the oil in a large frying pan over medium-high heat. Add leek. Cook, stirring, for 5 minutes or until softened. Add spinach. Cook, stirring, for 2 minutes or until wilted. Transfer to a bowl. Set aside to cool. Once cool, stir in fetta.

Step 3

Place mince, garlic, chilli, breadcrumbs, milk and egg in a large bowl. Season with salt and pepper. Mix well to combine. Press mince mixture into prepared swiss roll pan. Top with spinach mixture, leaving a 5cm border on one short end. Using the baking paper as a guide, roll up meatloaf from short end without border to enclose filling. Remove baking paper and place meatloaf on prepared tray. Bake for 40 to 45 minutes or until browned and cooked through. Stand for 10 minutes.

Step 4

Meanwhile, heat a chargrill pan over medium heat. Place asparagus and broccolini in a large bowl. Drizzle with remaining oil. Season with salt and pepper. Toss to coat. Grill asparagus and broccolini, in batches, for 5 minutes or until just tender.

Step 5

Slice meatloaf. Serve with charred vegetables and tomato chutney.