Spinach-stuffed meat loaf
Spinach-stuffed meat loaf
With vitamins B6, C and E, folate and calcium, spinach is a ‘superfood’ for people with arthritis. Beef and turkey add to the vitamin B6. Ricotta cheese supplies calcium, and the onions, tomatoes and carrots together give you lots of vitamin C and some vitamin E and folate.
Ingredients
Serves: 6
- 500 g lean beef mince
- 250 g turkey mince
- 1 small onion, finely chopped
- 1⁄2 cup fresh breadcrumbs
- 1⁄8 teaspoon garlic salt
- 1 tablespoon no-added-salt tomato paste
- 1 egg white
- 1⁄2 cup reduced-fat ricotta cheese
- 250 g frozen chopped spinach, thawed and squeezed dry
- 1⁄8 teaspoon pepper
- 2 large onions, thinly sliced
- 2 carrots, coarsely chopped
- 1 can (810 g) no-added-salt crushed tomatoes
Directions
Preparation:30min ›
Cook:1hour30min ›
Ready in:2hours
- In bowl, mix beef, turkey, chopped onion, breadcrumbs, garlic salt and tomato paste. In another bowl, mix egg white, ricotta, spinach and pepper.
- Preheat oven to 180°C. Turn out beef mixture onto large sheet of wax paper and form into a 23 × 25 cm rectangle with your hands.
- Spoon spinach stuffing lengthwise down centre of meat, leaving about 2 cm uncovered at each short end.
- With help of wax paper, lift long edges of meat. Fold meat over spinach stuffing to enclose it.
- Using your fingers, pinch edges of meat together. Place loaf seam side down in non-stick baking dish. Add sliced onions, carrots and tomatoes.
- Bake about 1 1⁄2 hours or until meat and vegetables are cooked. Transfer meat to platter. Purée vegetables in processor and serve sauce with meat loaf.
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