Ingredients
-
-
500
-
2
-
-
2
-
1
-
1
-
1
-
750
-
3/4
-
1/4
-
1
-
1/2
-
6 - 8
-
2
Directions
Italian Layered Meat-and-potato Loaf With Roasted Tomatoes,This is a slightly different take on meatloaf, and when you prepare the tomatoes (their garlicy-olive oil taste make a very complementary combination) as well you’ve got an entire delicious meal. I think the only thing really “Italian” about this dish is the red/white/green color combination (as found in the Italian flag) that you get from the ingredients, but I’ve left the name as I found it on some now un-remembered website. Warning: this is a recipe for people who don’t mind using their hands . . .,This was very good. I made it according to the recipe. The only thing I had a hard time with was the roasted tomatoes. They tasted good but came out mushy. However I don’t think that’s a problem with the recipe, I think it’s operator error. :),Very tasty. I’d defrosted pork and turkey mince so used them. Beef would be beautiful too. used extra garlic as we are garlic addicts. A little fiddly but worth it. Definetely make this again but double it to freeze.
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Steps
|
1
Done
|
Pre-Heat Oven to 200c. |
|
2
Done
|
For the Meatloaf: |
|
3
Done
|
Boil Potatoes Till Tender; Drain. |
|
4
Done
|
Add Milk and Salt and Pepper to Taste; Potatoes Should Still Be Pretty Dry, but Hold Together Enough to Work With in a Later Step. |
|
5
Done
|
While the Potatoes Are Boiling, Add Oil to a Frying Pan and Saute the Onion, Pepper, and Garlic Till Tender, but not Brown (about 3-5 Minutes); Take Off Heat and Allow to Cool. |
|
6
Done
|
in a Large Bowl, Combine the Onion Mix, Minced Meat, Breadcrumbs, Basil and Egg; Add Salt and Pepper to Taste and Mix Very Well (use Your Hands). |
|
7
Done
|
Place Half of the Meat Mixture in a Baking Dish, Shaping It Into a Rather Wide Loaf With a Flattened Top (since You Will Be Stacking the Other Ingredients Above). |
|
8
Done
|
Take Half of the Mashed Potatoes, and Make a Level Layer of Them Above the Meat Base (once Again, Hands Work Best). |
|
9
Done
|
Cover the Potato Layer With the Spinach Leaves. |
|
10
Done
|
Cover the Spinach With the Mozzarella, Again Making a Level Layer. |
|
11
Done
|
Cover This With the Remaining Potatoes, Once Again Leveling. |
|
12
Done
|
Finish Off With the Remaining Meat, Molding and Shaping It to not Only Cover the Top, but Down the Sides as Needed to Keep the Stacks Together. |
|
13
Done
|
Bake For 20 Minutes, Glaze the Top With Honey, and Continue Baking For 20 to 25 More Minutes. |
|
14
Done
|
Allow to Rest 5 Minutes Before Slicing. |
|
15
Done
|
For the Tomatoes: |
