Recipe No. 1: Parmigiana-style skillet meatloaf
Serves 4 (with leftovers), Prep + Cook time: 40 minutes
1kg beef mince
1¼ cup (110g) rolled oats
1 cup loosely packed parsley
400g jar tomato and basil pasta sauce
250g fresh mozzarella or fior di late, sliced
salad leaves, for serving, optional
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
4 stalks silverbeet, trimmed and leaves shredded
50g fetta, crumbled
300g leftover cold meatloaf, finely chopped (including mozzarella)
2 teaspoons finely grated
4 large fresh flatbreads (we used the freshly baked supermarket variety)
2 tablespoons extra virgin olive oil
lemon wedges, to serve
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.