Italian Layered Meat-and-potato Loaf With Roasted Tomatoes

Recipe by FlemishMinx
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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