Wednesday, 9 November 2011
Gourmet lamb Meatloaf Stuffed with Mushrooms, Herbs and Mozzarella
This easy to follow meatloaf recipe makes a perfect main dish for a traditional family meal or an informal dinner party. Although I prefer lamb mince you can use the combination of beef and pork mince, you can substitute other meats or poultry of your choice.
Any meatloaf that is left over can be refrigerated and later used to make a light snack or tasty gluten free sandwich filling. The same recipe can also be used to make some wonderful meatballs which are perfect served on a bed of freshly cooked pasta with a homemade tomato sauce.
Ingredients serves 6
For the meat loaf
2 Tablespoons extra virgin olive oil
120g finely chopped onion
2 garlic cloves minced or finely chopped
1 small red pepper, deseeded and finely chopped
1.5kg lean lamb mince
120g Taste Divines Mixed Herb Coating
2 large eggs, lightly beaten
salt and freshly milled black pepper
For the filling
2-3 Tablespoonp extra virgin olive oil
100g washed and sliced button mushrooms
1 cup mozzarella, sliced
2 Tablespoons chopped fresh basil and Italian flat leaf parsley
salt & freshly milled black pepper
For the topping
400g can chopped Italian (Roma) tomatoes
60g grated fresh Parmesan cheese
30g Taste Divines Mixed Herb Coating
Preheated oven to 175°C
The first stage in this meatloaf recipe is to prepare the filling. Heat the olive oil in a frying pan. When the oil is almost smoking add the sliced mushrooms and sautée for 1 to 2 minutes until lightly browned. Remove from the heat and using a slotted spoon, transfer to a bowl or basin. Add the fresh herbs and season with salt and freshly ground black pepper.
Now to make the meatloaf. Discard any mushroom juices from the frying pan and add the olive oil. Once hot add the onion, garlic and diced pepper and sautée until lightly colored. Transfer to a large mixing bowl and leave to cool.
To the mixing bowl add the mince, Taste Divines Mixed Herb Coating and beaten eggs. Season well with salt and freshly ground black pepper and mix the ingredients together until thoroughly combined.
Lightly oil a loaf tin. Place half of the meatloaf into the tin and pat into shape. Form a hollowed section in the loaf to take the filling.
Spread the mushroom and garlic filling into the hollowed out section and then place the mozzarella slices over. Carefully pat the remaining meatloaf over the top. Press down lightly to seal it fully.
Bake in the oven preheated to 175°C for 45 minutes. Remove the loaf from the oven and pour the drained chopped tomatoes over it. Sprinkle the breadcrumbs over followed by the Parmesan. Return to the oven and bake for a further 15 to 20 minutes. Once cooked, allow the meatloaf to stand for 10 minutes before turning out.
Posted by Jimmy Boswell at 16:38