Two ways with Parmigiana-style mince

Use this easy weeknight recipe to turn one kilogram of mince into dinner for two nights, saving meatloaf leftovers for a cheat's gozleme.

Mince recipe No. 1 ... Parmigiana-style skillet meatloaf.

Con Poulos

Recipe No. 1: Parmigiana-style skillet meatloaf

Serves 4 (with leftovers), Prep + Cook time: 40 minutes

INGREDIENTS

1kg beef mince

1¼ cup (110g) rolled oats

1 cup loosely packed parsley

400g jar tomato and basil pasta sauce

1 egg

250g fresh mozzarella or fior di late, sliced

salad leaves, for serving, optional

METHOD

Preheat the oven to 240C (220C fan-forced).
Combine mince, 1 cup of the oats, parsley, ½ cup pasta sauce and egg in a large bowl. Season well with salt and pepper and mix well to combine.
Sprinkle remaining oats in the base of an oiled 20cm (base measurement) skillet or frying pan. Press over mince mixture and top with remaining pasta sauce. Top with sliced mozzarella.
Place on a baking tray and bake for 30-35 minutes or until the cheese

is golden and meatloaf is cooked through.

Serve with green salad. Reserve about a third of the meatloaf for the cheat’s beef & silverbeet gozleme (below).

Suitable to freeze.

Recipe No. 2 : Cheat’s beef & silverbeet gozleme

Use about a third of the meatloaf from the recipe above.

Makes: 4 Prep + Cook Time: 15 minutes

INGREDIENTS

4 stalks silverbeet, trimmed and leaves shredded

50g fetta, crumbled

300g leftover cold meatloaf, finely chopped (including mozzarella)

2 teaspoons finely grated

lemon rind

4 large fresh flatbreads (we used the freshly baked supermarket variety)

2 tablespoons extra virgin olive oil

lemon wedges, to serve

METHOD

In a large bowl, combine the silverbeet, fetta, meatloaf and lemon rind. Season with salt and freshly ground black pepper.
Place flatbreads on a bench, divide the filling over half of each flat bread. Fold in half to enclose.
Working in two batches, heat half the oil in a large non-stick frying pan over medium heat. Add two gozleme and cook for 2-3 minutes each side, or until golden and cheese is melted.
Repeat with the remaining oil and gozleme. Serve cut into wedges with lemon.

Not suitable to freeze.

Test Kitchen notes

You can also cook these in a sandwich press. Make ahead wrapped in foil, ready to cook when needed.

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Styling by Olivia Blackmore