Meatloaf with a twist - for the ultimate meat lovers..
Order a fairly large cut of veal or beef from your butcher, it is usually a cut from the rib section without the ribs of course. Explain that it is for a meatloaf.
6 eggs (lightly beaten)
English spinach - wilted
4-5 equally sized carrots (steamed)
Meat netting (see below)
GLAD oven bag
Combine the eggs, add a pinch of salt, pepper, some parsley to create an omelette mix. In a very shallow baking tray pour the omelette mixture on baking paper and cook until set. Your aim is to get a thin omelette layer approximately 1cm in thickness and the same size as your loaf cut.
Line the flat meat cut on a large chopping board and hit it with a meat hammer. Carefully take out the omlette from the baking tray and line on the meat. Place a layer of wilted spinach over the omlette. Cut your steamed carrots into equal size. If you need to, cut the narrow tops so that you get the same thickness all throughout your loaf. The carrots need to be placed towards the edge of the right hand side of the meatloaf.
Carefully roll the meat loaf and secure with medium sized skewers. Put meat netting over the meat loaf. Ideally get someone to help you with this process as it is quiet tricky.
Place the netted loaf into a GLAD oven bag and roast on 250C for 35-40 minutes. Reduce heat to 220C and roast for another 20-30 minutes. The meat should be juicy and tender.
Cut diagonally in rounds and serve with a garden salad. Perfect for a dinner party.