Saturday, August 25, 2012

Apricot Pinwheel

The Meatloaf love fest continues!  Did you think meatloaf was just red meat bunched together... oh no! This incredibly delicious meal will turn your meatloaf world upside down!

Apricot Pinwheel


  • 250g bacon rashers, rind removed
  • 1kg veal mince
  • 1 small onion, grated
  • 1 clove garlic, crushed
  • 1 egg
  • salt and pepper

  • 250g dried apricots, finely chopped
  • 1 cup soft white bread crumbs
  • ½ cup finely chopped celery
  • 1 egg
  • 2 teaspoons grated lemon rind
  • 60g pine nuts, toasted
  • 2 tablespoons finely chopped dill
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • 4-5 bay leaves

Lightly grease a sheet of aluminium foil and place bacon rashers on top, slightly overlapping.  Make sure you have enough foil around the bacon rashers for rolling later.

Mix together veal mince, onion, garlic, egg, salt and pepper to taste.  Pat evenly over bacon rashers.

Combine all the filling ingredients, except bay leaves and spread over the mince.  Roll up wrap foil around roll to enclose roll completely.  Place in a lightly greased loaf tin and bake in a moderate oven for around 50mins.  Roll foil back from the top of the loaf, cook for a further ten minutes, or until lightly browned on top.  Serve hot or cold.

Cocinar, comer y ser feliz!

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