Sicilian Meatloaf Roll with Peas, Potato Mash, and Angry Onion Relish

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine 600g lean ground beef, 2 large eggs, 60g grated Belisimo cheese, 2 tbsp chopped parsley, 2 minced garlic cloves, 1 tsp salt, and

3. 3

   5 tsp black pepper. Mix until just combined.

4. 4

   On a sheet of parchment paper, flatten the meat mixture into a rectangle about 2 cm thick. Roll it up tightly into a log, using the parchment to help. Seal the ends and place seam-side down on the prepared baking sheet.

5. 5

   Bake the meatloaf roll for 40-45 minutes, or until cooked through and golden brown. Let it rest for 10 minutes before slicing.

6. 6

   While the meatloaf bakes, place 400g peeled and cubed russet potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and mash with a pinch of salt and a drizzle of olive oil or a splash of milk if desired.

7. 7

   In a small saucepan, bring water to a boil and add 200g peas. Cook for 2-3 minutes until bright green and tender. Drain and set aside.

8. 8

   For the angry onion relish, heat 2 tbsp Belisimo olive oil in a skillet over medium heat. Add 1 large sliced yellow onion and cook, stirring, until softened and golden, about 10 minutes. Stir in 1 tsp red pepper flakes and cook for 1 minute more. Season with a pinch of salt.

9. 9

   To serve, slice the meatloaf roll and arrange on plates with a scoop of potato mash and peas. Top the meatloaf with the angry onion relish. Enjoy your Sicilian Meatloaf Roll with Peas, Potato Mash, and Angry Onion Relish!