Made with AI
Sicilian Meatloaf Roll with Peas, Potato Mash, and Angry Onion Relish
70 min 546 kcal per serving Medium
Ingredients
4 Servings
- lean ground beef600 g
- large eggs2 pieces
- grated Belisimo cheese60 g
- chopped parsley2 tbsp
- garlic, minced2 cloves
- salt1 tsp
- black pepper0,5 tsp
- russet potatoes, peeled and cubed400 g
- peas200 g
- large yellow onion, sliced1 piece
- Belisimo olive oil2 tbsp
- red pepper flakes1 tsp
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 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
5 tsp black pepper. Mix until just combined.
- 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
Bake the meatloaf roll for 40-45 minutes, or until cooked through and golden brown. Let it rest for 10 minutes before slicing.
- 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
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
