Italian Layered Meat-and-potato Loaf With Roasted Tomatoes

Italian Layered Meat-and-potato Loaf With Roasted Tomatoes created by Bobtail

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 . . .

Ready In:
1hr 5mins
Serves:
Units:

ingredients

  • FOR THE MEATLOAF

  • 500 g potatoes, peeled and diced
  • 2 tablespoons milk
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 1 red chili pepper, chopped (deseeded or not, your choice)
  • 1 clove garlic, peeled,and chopped
  • 750 750 g ground pork or 750 g ground veal (preferably equal parts of the three)
  • 34 cup white breadcrumb
  • 14 cup fresh basil, roughly chopped
  • 1 egg, beaten
  • 12 cup mozzarella cheese, grated
  • 6 -8 spinach leaves, washed,dried,stems and tough bits removed
  • 2 tablespoons honey
  • FOR THE TOMATOES

  • 8 tomatoes (1 for each person being served)
  • 4 cloves garlic, thinly sliced (1/2 clove for each tomato being prepared)
  • olive oil, for drizzling
  • salt, for sprinkling

directions

  • Pre-heat oven to 200°C.
  • FOR THE MEATLOAF:

  • Boil potatoes till tender; drain.
  • 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.
  • 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.
  • 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).
  • 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).
  • Take half of the mashed potatoes, and make a level layer of them above the meat base (once again, hands work best).
  • Cover the potato layer with the spinach leaves.
  • Cover the spinach with the mozzarella, again making a level layer.
  • Cover this with the remaining potatoes, once again leveling.
  • 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.
  • Bake for 20 minutes, glaze the top with honey, and continue baking for 20 to 25 more minutes.
  • Allow to rest 5 minutes before slicing.
  • FOR THE TOMATOES:

  • Just as you are placing the meatloaf in the oven, wash tomatoes, and slice in half horizontally.
  • Remove the pips and juices with your fingers.
  • Sprinkle the tomato cavities with salt, then turn them upside down on a paper towel (this will help remove extra juices which would tend to make them mushy when baking).
  • After fifteen minutes, place the tomato halves right side up on a non-stick baking sheet.
  • Place the garlic slivers in the tomato cavities (at least two per cavity) and drizzle with olive oil (to taste, but I recommend about 1/2 tsp per tomato).
  • At the time that you glaze the meatloaf with the honey, place the tomatoes in the oven (thus, bake for 20-25 minutes).
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RECIPE MADE WITH LOVE BY

@FlemishMinx
Contributor
@FlemishMinx
Contributor
"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 . . ."
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  1. Eli Ray
    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. :)
    Reply
  2. Gina5674
    Very tasty. I'd defrosted pork and turkey mince so I used them. Beef would be beautiful too. I used extra garlic as we are garlic addicts. A little fiddly but worth it. Definetely make this again but double it to freeze.
    Reply
  3. Kaccy G.
    Family loved it. I didn't use the spinich or the honey.I added some diced tomatoes to it. The flavor combonation was great. Very easy to make. Its a keeper.
    Reply
  4. Bobtail
    Italian Layered Meat-and-potato Loaf With Roasted Tomatoes Created by Bobtail
    Reply
  5. Bobtail
    I thought this was very good! It may look intimidating by reading the instructions, but surprisingly, it was quite easy to prepare! I prepared as instructed and was pleased at how it came together! My end result was a little dry. I used very low fat ground round and cooked on 375 degrees for about 5 minutes longer per step. This may account for it being a little dry. My tomatoes were still a little mushy, but very tasty! A Keeper! Thanks FlemishMinx!
    Reply
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