Italian Rolled Meatloaf

• 1 kg beef mince
• 1 onion, chopped
• 12 cup dry breadcrumbs
• 1 egg, lightly beaten
• 1 teaspoon dried herbs
• salt, to taste
• pepper
• 12 cup sun-dried tomato paste or 12 cup red capsicum, paste
• 1 bunch spinach, blanched and drained
• 150 g mozzarella cheese, thinly sliced
• 12 cup tomato chutney, to serve
• tomatoes, to serve
• basil leaves, to serve

1. Preheat oven to 180C.
2. In a large bowl combine mince, onion, breadcrums, herbs, egg, salt and pepper.
3. Using your hands, mix well until combined.
4. Put mince in the centre of a large sheet of foil and press mince into a 25 x 30cm rectangle.
5. Spread with paste, arrange spinach, then cheese slices over paste leaving 4cm gap on one of the long sides.
6. Roll meatloaf into a log from the longest end, using foil as a guide.
7. Press along edge of foil to seal and squeeze ends tightly together.
8. Place on a baking tray, bake for 30 minutes.
9. Carefully cut away foil and bake for another.
10. 30 minutes.
11. Cut into slices and serve, hot ot cold, with chutney, tomatoes and basil.

beef, onion, breadcrumbs, egg, herbs, salt, pepper, tomato, mozzarella cheese, tomato chutney, tomatoes, basil

Taken from www.food.com/recipe/italian-rolled-meatloaf-140423 (may not work)