This pork meatloaf is loaded with tender spinach, juicy tomatoes and oozy mozzarella cheese, then wrapped in streaky bacon before being baked until golden.
This is a great alternative option for Sunday lunch served with a hearty salad or a portion of steamed green beans.
Servings: 4 people
- 500 g minced pork
- 10 rashers streaky bacon
- 2 tsp oregano
- 2 cloves garlic minced
- 1.5 cups baby spinach
- 1 small egg
- 1 tbsp olive oil
- 3/4 cup mozzarella grated
- 2/3 cup chopped tomatoes
- 1/2 medium red onion finely diced
- sea salt and freshly ground black pepper to taste
- Heat the olive oil in a frying pan over a low/medium heat. Add the onion and sweat until tender, then add the garlic, cooking gently until fragrant. Set aside to cool.
- Whilst the onion is cooling, add the pork to a mixing bowl along with the oregano, a generous pinch of salt and pepper and the egg. Once cooled, add the onion and garlic.
- Use your hands to thoroughly combine the ingredients together.
- Lay a large square of cling film over a work surface. Turn the pork mixture out onto the work surface and press into a wide rectangle about 1cm thick. You will be rolling the meatloaf lengthways so make sure the rectangle is wide enough to hold the filling once rolled.
- Scatter the spinach lengthways across the centre of the pork. Spoon over the chopped tomatoes and scatter over the mozzarella.
- Carefully lift the furthest edge of the cling film over towards you, rolling the pork into a tight log shape with the filling securely inside. Overlap the edges of the pork and pinch together so that it is well sealed.
- Wrap tightly in the cling film and refrigerate for 20 minutes.
- Preheat the oven to 180 degrees Celsius or 160 for fan assisted.
- Carefully remove the meatloaf from the cling film and transfer to a loaf tin – reshaping if necessary.
- Taking one strip at a time, lay the bacon over the meatloaf so that it is slightly overlapping, tucking the ends underneath the meatloaf.
- Transfer to the oven for 30 minutes.
- Increase the oven temperature to 200 degrees Celsius or 180 for fan assisted and bake for a further 20 minutes, or until the meatloaf is completely cooked through and the bacon is crisp and golden.
Calories: 491kcal | Carbohydrates: 5g | Protein: 47g | Fat: 31g | Fiber: 2g