Alive and Cooking

Italian Meatloaf Roll

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Olive oil, for frying
2 large fresh Italian style sausages
400g lean pork mince
400g veal mince
2 eggs
2 cloves garlic, crushed
4 spring onions, finely chopped
¼ cup tomato paste
½ cup fresh breadcrumbs
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 bunch fresh continental parsley
2 sheets frozen puff pastry, thawed
Tomato chutney or salsa, for serving


Quickly brown sausages on all sides in a lightly oiled frypan over high heat.

Combine pork and veal mince, 1 egg, garlic, spring onions, tomato paste, breadcrumbs, salt, pepper and ¼ cup chopped parsley in a bowl and mix well.

Place half the mince in a log shape on a baking paper lined oven tray, place the sausages along the length of the mince and shape remaining mince over the sausages to form a roll.

Use the baking paper to ‘roll’ the log into a smooth shape. Bake at 180°C for 40 minutes. Allow to cool. Overlap one and a half pastry sheets to form a long rectangle and top with 1/4 cup parsley leaves. Place the meatloaf on the pastry, brush the edges with lightly beaten egg and enclose.

Place on a baking tray seam side down. Glaze with egg. Cut remaining pastry into strips and use to decorate the roll. Glaze with egg. Bake 210°C for 20-30 minutes or until golden brown. Serve sliced hot or cold with tomato chutney and parsley for garnish.

Italian Meatloaf Roll