Italian Meatloaf with Salsa

Preparation Time
15 minutes
Cooking Time
45 minutes


  • 250g block frozen spinach, thawed
  • 750g lamb mince
  • ½ cup (50g) packaged breadcrumbs
  • ½ cup (40g) grated parmesan
  • 2 eggs
  • 1/3 cup (15g) finely chopped parsley
  • 1 medium (150g) onion, finely chopped


  • 1 tbsp olive oil
  • 425g can chopped tomatoes
  • 2 cloves garlic, crushed
  • ½ cup (20g) basil leaves
How to make
  1. Preheat oven 200°C/180°C fan forced. Squeeze spinach to remove excess water; place in a large bowl with mince, breadcrumbs, parmesan, eggs, parsley and onion. Mix well.
  2. Lay a large sheet of foil onto a bench; cover with baking paper; spread mince mixture onto baking paper and shape into a 25cm long, six cm high log. Wrap with foil and baking paper. Place on a baking tray and bake for 35 minutes; unwrap and cook for a further 10 minutes or until golden.
  3. Meanwhile, place oil, tomatoes and garlic in a medium saucepan over high heat; simmer 10 minutes; add basil; cook a further 5 minutes; place in a food processor or blender and blend until smooth. Serve with meatloaf.

This meatloaf is generous enough for leftovers and sandwiches the next day!

Italian Meatloaf with Salsa