Meatloaf with Spinach & Pepper Stuffing

Meatloaf with Spinach & Pepper Stuffing 

Serves 4

Core points per recipe: 1½

1 small onion, finely chopped

680g extra lean minced beef

4 tbsp chopped fresh parsley

salt & pepper

1 medium egg yolk

1 small red pepper

113g frozen chopped spinach drained

284ml passata

142 ml dry white wine  (1½pts)

½ tsp dried onion powder

½ tsp dried thyme

Preheat oven to 190ºC/375ºF/Gas 5.  Line a loaf tin with baking parchment.

Mix the onion, beef, 2 tbsp parsley and egg yolk in a bowl until well combined.

Halve and deseed the pepper and cut into thin strips.  press the spinach against the side of the colander or sieve to make sure it is thoroughly drained.

Divide the beef mixture in half and press half into the bottom of the loaf tin.  Make an indent down the centre and lay the spinach and peppers down the middle.  Top with the remaining beef,  packing it down well.

Cover the top of the tin with a layer of baking parchment and then foil. Bake for 1 hour or until tender and cooked through and the juices run clear when a skewer is inserted into the middle.  Stand for 10 mins then drain away any juices.

While the loaf is standing,  pour the passata, wine, onion powder and thyme into a pan.  Bring to the boil and simmer for 5 mins, season to taste.