Tuscan Meatloaf

Step 1

1)Preheat oven to 180 degrees celsius

Step 2

2)Pour 2 tbsp olive oil into a large saucepan, and when heated add the spinach. Gently fry until all the spinach wilts and the water evaporates. You may need to add the spinach a bit at a time, stirring occasionally, to allow it to shrink and give space for more spinach. Take off the heat and let cool.

Step 3

3)Add another 2 tbsp olive oil into the frying pan, heat, and then add the diced onion, minced garlic, rosemary and thyme. Sauté until the onions turn a golden brown stirring occasionally.

Step 4

4)Add the spinach and peas into the frying pan and heat through while stirring to infuse the flavours into the vegetables.

Step 5

5)Remove 2/3 of the mix into a large mixing bowl and set aside the remaining mix

Step 6

6)Spray a 30cm loaf pan with oil and set aside.

Step 7

7)In the mixing bowl, add the lamb mince, parsley, remaining olive oil, pepper, egg and almond meal. With your hands (you might like to wear a glove) knead the mixture for 1-2 minutes.

Step 8

8)Take a bit over half the meat mixture and press into the loaf pan, making a deep well into the meat for the vegetable mix to sit into. Add the vegetable mix and flatten out well. Top the loaf with the remaining meat mixture, ensuring that there are no gaps around the edges.

Step 9

9)Bake for 40 minutes. Remove from oven and let sit for 15 minutes before serving.