|1 cup||mushrooms — chopped|
|1 cup||pearled whole wheat — cooked|
|2||spring onions — chopped|
|1/2 cup||dried peaches — soaked and chopped into small pieces|
|2 tbsp||maize meal|
|1||lemon — juice and zest|
|1/4 tsp||black pepper|
|1/2 cup||smooth apricot jam|
|1/4 cup||tomato sauce|
|2 tbsp||red wine vinegar|
|1 tbsp||olive oil|
|1||large onion — finely chopped|
|2||garlic cloves — minced|
|1 tbsp||Dijon mustard|
|2||eggs — lightly beaten|
|1/2 cup||pecorino cheese — finely grated|
|2 tbsp||fresh rosemary — finely chopped|
|1/2 cup||fresh parsley — chopped|
|2 tbsp||fresh thyme — chopped or 1 teaspoon dried|
|1 tbsp||Worcestershire sauce|
|1||lemon — zest and juice|
|800 g||lamb mince|
|1/4 tsp||black pepper|
Prepare the stuffing
Melt the butter in a pan, add the chopped mushrooms and fry over medium heat until soft.
Add the cooked pearled wheat, spring onion, chopped peaches, dates, maize meal, lemon juice and zest and seasoning. Mix well and leave stuffing to cool down.
Prepare the glaze
Heat the glaze ingredients together and keep aside until meatloaf is cooked.
Prepare the meatloaf
Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat.
Add the onion and garlic and cook for 5–7 minutes or until softened. Allow to cool completely.
Line a 35 x 25 x 2 cm baking tray with baking paper. Set aside.
Place the breadcrumbs and milk in a large bowl and set aside for 5 minutes or until the milk is absorbed. Add the onion mixture, mustard, eggs cheese, rosemary, parsley, thyme, Worcestershire sauce, lemon juice and zest lamb mince, salt and pepper and mix well to combine. Do not overmix.
On large sheet of plastic wrap, shape beef mixture into 30 x 25 cm rectangle. Top evenly with the cooled pearled wheat stuffing to within 1, 5 cm from the edges. Press the stuffing down gently to adhere to the meatloaf. Use the plastic wrap to help you raise the edge of the rectangle and begin to roll the meatloaf over on itself.
Starting with one 25 cm side, roll up into a bread shape loaf. Do this as tightly as possible without breaking the meatloaf. Press the end of the meatloaf to seal the edge. Place in refrigerator to chill for an hour to help keep the shape of the meatloaf (optional).
Prepare a sheet of foil to big enough to roll the meatloaf in. Place the meatloaf seam side down using the plastic wrap to carefully pick it up and place it on the sheet of foil.
Fold the edges of the foil together over the meatloaf to create a sealed package.
Bake 40 minutes. Remove from oven; spoon the glaze over loaf. Return to oven, bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center. Let stand 10 minutes before removing from the foil and slicing.
Serve with green beans or a fresh salad.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.
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