2020-03-01 The Australian Womens Weekly Food

SUN-DRIED

TO MATO M EATLOAF

PREP+ COOKTIME1 HOUR SERVES 4

750gmincedveal

½cup(130g)sun-driedtomatopesto

1 cup(70g)stalebreadcrumbs

1 egg,beatenlightly

800gbabynewpotatoes

2 tablespoonsextravirginoliveoil

2 teaspoonsfreshthymeleaves

300gspinach,trimmed

¼cup(65g)sun-dried tomato

pesto, extra

1 Preheatovento200°C/180°Cfan.Line

baseandsidesofan11cmx 19cmloaf

panwithbakingpaper.

2 Combineveal,pesto,breadcrumbsand

eggina largebowl;season.Press

mixtureintopan.Bakefor 40 minutes

untilcookedthrough.Standfor 10

minutesbeforeslicing.

3 Meanwhile,prickpotatoeswitha

fork;placeina microwave-safebowl.

MicrowaveonHIGH(100%)for3 minutes

untilalmosttender.Slicethinly.

4 Heatoilina largefryingpanoverhigh

heat; cook potato with thyme, in two

batches,for2 minuteseachside

untilgolden.Removefrompan,

seasontotaste;covertokeepwarm.

5 Addspinachtopan,intwobatches;

cook,stirring,for1 minuteuntil

wilted.Seasontotaste.

6 Servemeatloafwithpotatoes,

spinach and extra pesto.

AWW FOOD•ISSUE FIFTY EIGHT 67