Spinach and Roasted Tomato Meatloaf


1 small onion, finely chopped
1 cup fresh parsley, chopped
2 cloves garlic, minced
650 g mince (lamb or pork and veal)
1 egg
½ cup breadcrumbs
½ cup pesto
2 tsps brown sugar
150 g baby spinach
Punnet cherry tomatoes


Combine onion, garlic, parsley, mince, egg, breadcrumbs, pesto, brown sugar, salt and pepper and mix well with hands. 
Press half the meatloaf mixture into the base of a lined loaf tin. 
Press the baby spinach firmly onto the mixture. 
Press the remaining mince mixture over the top, encasing the spinach completely. 
Arrange the cherry tomatoes on the top, firmly pushing them slightly into the meatloaf. 
Bake in a moderate oven for 35 – 40 mins or until cooked through.