Name: Meatloaf with spaghetti
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 100 gram salami, chopped; 2 tablespoon pine nuts; 1 clove garlic, finely chopped; 1 kilogram veal mince; 2/3 cup fresh breadcrumbs; 1/3 cup grated parmesan; 1 egg, lightly beaten; 1 tablespoon chopped oregano, plus extra leaves, to serve; 1 lemon, finely grated zest; 1/3 cup olive tapenade of choice; spaghetti, parmesan, shaved, to serve; Sauce; 700 millilitre jar tomato sugo (italian sauce); 1/4 cup red wine; 2 clove garlic, crushed; 2 oregano sprigs; pinch sugar, to taste

Ingredients

1 tablespoon olive oil

100 gram salami, chopped

2 tablespoon pine nuts

1 clove garlic, finely chopped

1 kilogram veal mince

2/3 cup fresh breadcrumbs

1/3 cup grated parmesan

1 egg, lightly beaten

1 tablespoon chopped oregano, plus extra leaves, to serve

1 lemon, finely grated zest

1/3 cup olive tapenade of choice

spaghetti, parmesan, shaved, to serve

Sauce

700 millilitre jar tomato sugo (italian sauce)

1/4 cup red wine

2 clove garlic, crushed

2 oregano sprigs

pinch sugar, to taste

Method

1.Preheat oven to hot. 200°C. Line an oven tray with baking paper.

2.Heat oil in a large frying pan on medium. Sauté salami, nuts and garlic 2-3 minutes, until nuts are lightly toasted. Cool slightly.

3.In a bowl, combine mince, salami mixture, breadcrumbs, parmesan. egg, oregano and zest. Season to taste.

4.Transfer mixture to large sheet of baking paper. Flatten out into a 20 x 30cm rectangle. Spread over tapenade. Working from long edge, roll up to form a log. Transfer to tray. Bake 15 minutes.

5.Meanwhile, make Sauce in medium saucepan; combine all ingredients. Bring to boil, stirring, on medium heat. Reduce heat to low. Simmer 10 minutes, until thickened. Season to taste.

6.Spoon sauce all over meatloaf. Bake a further 15 minutes.

7.Serve meatloaf sliced on a bed of pasta, topped with parmesan and extra oregano.

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