Spinach-stuffed meat loaf

Spinach-stuffed meat loaf


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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.

Leslie Glover

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

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. In bowl, mix beef, turkey, chopped onion, breadcrumbs, garlic salt and tomato paste. In another bowl, mix egg white, ricotta, spinach and pepper.
  2. 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.
  3. Spoon spinach stuffing lengthwise down centre of meat, leaving about 2 cm uncovered at each short end.
  4. With help of wax paper, lift long edges of meat. Fold meat over spinach stuffing to enclose it.
  5. Using your fingers, pinch edges of meat together. Place loaf seam side down in non-stick baking dish. Add sliced onions, carrots and tomatoes.
  6. 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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