Possibly one of the yummiest flavour combinations is that of spinach and ricotta. I’ve always loved it in cannelloni or pastry triangles and it doesn’t disappoint in this meatloaf either.  The ricotta is nice and creamy, the spinach adds a lovely flavour and the pinenuts give a nice textural interest. Add to that, layers of meat, bacon and tomato sauce and you have a real winner. 

I’ve got a confession to make though. This was the first time I’ve cooked a meatloaf. Yeah, hard to believe, I know, but for some reason, it just never made it onto my meal plan. Maybe I just hadn’t come across a recipe that excited me enough. That was, until I found this one, which is good because meatloaf is a great way to use a really simple meat to make a fulfilling, hearty meal. This is definitely going to be a regular on our meal plan from now on!

While this looks quite complicated, its actually quick and easy to put together. You will need about an hour and a bit for cooking, but it should only take another 10-15 minutes to actually prepare it. Start by making the filling mixture. Saute the onions for a few minutes until they start to soften. Add the pinenuts and cook until they start to brown.

To prepare the spinach, you will need to wilt it, an easy way is just to put it in the microwave for a couple minutes. Once wilted, squeeze the spinach well to remove the moisture. This can then be chopped finely and added to the ricotta, fresh bread crumbs, onion and pinenuts.

The meat mixture is made by combining the meats, breadcrumbs, milk and egg. In this case I used half beef and half pork mince. You could use whichever combination of meats you like or just try a single one. Chicken would be yummy.

Spread the meat mixture into a rectangle on a piece of plastic wrap. Layer the ricotta mixture over the top, then using the plastic wrap, roll the mixture up, removing the plastic as you go.

Lay the bacon over the top of the loaf and bake at 200 degrees C for 50 minutes. Placing the loaf onto a raised rack in a baking tray will allow fat and moisture to drain away from the loaf. Remove from the oven, spread the top with a mix of tomato sauce and brown sugar and then bake for another 10 minutes. Leave to sit for about 10 minutes to allow it to set and not fall apart when cut.