Name: Sun-dried tomato meatloaf
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 750g pork mince; 1/2 cup (130g) sun-dried tomato pesto, plus 1/4 cup extra; 1 cup (70g) stale breadcrumbs; 1 Otaika Valley Free Range Egg, beaten lightly; 800g baby potatoes; 2 tablespoons extra virgin olive oil; 2 teaspoons fresh thyme leaves; 300g spinach, trimmed

Sun-dried tomato meatloaf

This recipe elevates the classic meatloaf to a new level of sophistication, perfect for a cosy family dinner or an impressive centrepiece for any gathering.

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Serves 4

Prep

Cook

45M

Total

50M

Ingredients

750g pork mince

1/2 cup (130g) sun-dried tomato pesto, plus 1/4 cup extra

1 cup (70g) stale breadcrumbs

1 Otaika Valley Free Range Egg, beaten lightly

800g baby potatoes

2 tablespoons extra virgin olive oil

2 teaspoons fresh thyme leaves

300g spinach, trimmed

Method

Step 1

Preheat oven to 200°C/180°C fan. Line base and sides of an 11cm x 19cm loaf pan with baking paper.

Step 2

Combine pork, pesto, breadcrumbs and egg in a large bowl. Season. Press mixture into pan. Bake for 40 minutes or until cooked through. Stand for 10 minutes before slicing.

Step 3

Meanwhile, prick potatoes with a fork. Place in a microwave-safe bowl and cook on HIGH (100%) for 3 minutes or until almost tender. Slice potatoes thinly.

Step 4

Heat oil in a large frying pan over high heat. Cook potato with thyme, in two batches, for 2 minutes each side or until golden. Remove from pan and season to taste. Cover to keep warm.

Step 5

Add spinach to pan, in two batches, and cook, stirring, for 1 minute or until wilted. Season to taste.

Step 6

Serve meatloaf with potatoes, spinach and extra pesto.

Meatloaf suitable to freeze.
Make ahead

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