Filled Meatloaf

Name: Filled Meatloaf
Cook time: 39 min
Total time: 39 min
Ingredients: 1 bunch of green veggies; 1 tbsp butter; 1/2 tsp chilli flakes, optional; 1 garlic clove; A swig of olive oil, optional; 1 pack minced meat of choice; 1 slice of bread; 1 cup milk; 1/2 cup parmesan cheese, grated; 1 ball Mozarella cheese; 6 slices cured ham; 6 slices provolone cheese, optional; 4 sheets filo pastry

9 steps

Cook:39min

It's a filled meatloaf with phyllo pastry around. With stuff you probably already have at home. Make the veggies the day before, or even the lot to save time.

Updated at: Thu, 17 Aug 2023 06:33:27 GMT

Ingredients

3 servings

Instructions

Step 1

Blanche your veg of choice, you can even do this the day before. I've used spinach, Brocoli and even sprouted my own beluga lentils.

The meat layer

Step 2

Use what you want. I baked my own gluten-free bread and soaked it in homemade nut milk. Mix it with the mince and parmesan cheese and season lightly. Press out in a rectangle on top of a baking sheet.

The veggie filling

Step 3

Heat the butter on medium heat and add the finely sliced or chopped garlic and chilli. Once the garlic aroma is noticed quickly add the veggies.

Step 4

You can add a swig of olive oil if it looks a bit dry and fry on high for a couple of minutes, 3 to 5, depending on the veg you chose.

Step 5

Remove and place aside. You can even make this whole step the day before and store in the fridge.

Stacking the lot

Step 6

Start packing out the rest of the ingredients evenly on top of the pressed out meat layer. Cheese on the meat, then the ham and then another of the provolone cheese (I have left this out and it's still awesome!). Lastly the veggies.

Step 7

With the help of the baking sheet, roll it all up nice and tight and press into a loaf. Tick the baking paper under on all sides.

Step 8

Bake on 180°C for 15 minutes. Let cool. You can do this also some time before or once cooled freeze for another time. I make a couple at a time and only keep 1 out.

Step 9

Once cool enough to handle, wrap with the filo pastry, brush with an egg or some nut milk and pop in the oven for approximately 20 minutes on 175°C until golden on top. Serve immediately to keep the pastry crispy.