With a simple twist you can turn your traditional meatloaf into a Mediterranean masterpiece. Today’s classic Italian meatloaf is ideal served with mashed potato and some green beans
- 650 g mince
- 1 onion, finely diced
- 1 egg, beaten
- 1 tablespoon wholegrain mustard
- 1/3 cup Italian parsley, chopped
- Salt and pepper
- 12 basil leaves
- 150 g sun-dried tomatoes, diced
- 1/2 cup mozzarella, grated
- 3 eggs, hard boiled
Preheat the oven to 190°C.
Combine the mince, onion, beaten egg, mustard, parsley, salt and pepper. Spoon half the mixture into a greased loaf pan. Top with the basil leaves, sun-dried tomatoes and mozzarella cheese. Lay the boiled eggs down the centre of the loaf. Press the remaining mince mixture over the eggs. Cover with foil.
Bake for 35 minutes. Remove the foil and bake for a further 10 minutes. Drain off the excess moisture before serving.