This Meatloaf on Apple and Onions Sauce is very easy to prepare and has a tangy sauce to go with it that makes it a great main course. Serve it with wilted spinach on the side or mashed potatoes.
Ingredients for 4 people:
400 gr minced organic veal
2 organic eggs
2 tbspoons finely chopped parsley
4/5 tbspoon grated parmesan
6 slices organic cooked ham
10/12 large leaves of fresh organic spinach
6/8 slices of medium mature organic cheese (cheddar, monterey)
3 tbspoons fine dry breadcrumbs
1 large onion
2 Granny Smith organic apples
1 tbspoon of organic dry vegetables bouillon mix (I normally use Rapunzel with no yeast)
Beat 2 eggs together, add the grated parmesan, chopped parsley, meat, season with a little sea salt and mix well using a fork.
Cut a rectangle of parchment paper, roughly 35 x 40 cm, drizzle or spray some olive oil, sprinkle with breadcrumbs and and spoon over the meatloaf mixture making it even with a fork.
Arrange the slices of ham, followed by the slices of cheese and finally the spinach leaves (previously dipped in hot boiling water for 1 min and drained).
Start rolling your meatloaf folding from one side lifting the parchment paper with your fingers slowly.
Once the operation is complete press the outer edge with your fingers better if dipped in olive oil to seal the meat, make sure you keep the stuffing well within the meat rectangle to avoid cheese melting during cooking process.
In a non stick pan (I normally use a ceramic pan) simmer gently a cup of water, the vegetable bouillon mix, 1 tbspoon of olive oil, the grated onion and the grated apples until soft for about 10 mins. Remove gently the parchment paper and put your meatloaf in the pan.
Cover and cook gently on low heat for 30 min turning it half way through.
Once the meatloaf is cooked leave it to cool down completely, put it on a chopping board and slice it.
In the meantime season the sauce with a little sea salt and reduce it to a purée using a blender.
Arrange the meatloaf slices again in the pan and reheat gently just before serving.
This post is also available in: Italian