Roll-along meatloaf

Meatloaf is a popular option for dinner, and it works great as leftovers for lunch. Photography by Rob Shaw.

  • 25 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print
Roll-along meatloaf


Roll-along meatloaf
  • 500 gram mince
  • 2 teaspoon mixed dried herbs
  • 1 tablespoon worcestershire sauce
  • 1 cup soft breadcrumbs
  • 1 onion, chopped
  • 1 egg
  • 2 tablespoon tomato sauce
  • 1 tablespoon flour (increase to 2 if necessary)
  • 1 1/2 cup cold, cooked mashed kumara
  • 2 tablespoon spring onion, finely chopped
  • 1/2 cup grated cheese


  • 1
    In a bowl, mix the first seven ingredients together thoroughly.
  • 2
    Cut a piece of tinfoil 30 x 40cm and lightly sprinkle with flour.
  • 3
    Turn the meat mixture onto this, spread and press the mixture about 1cm thick and over a 20 x 30cm area.
  • 4
    Mix the cold, mashed kumara with spring onion and cheese. Spread over meat to within 1cm of the edge.
  • 5
    Roll up like a sponge, using the foil to encase the roll.
  • 6
    Place in a shallow baking dish and bake at 180ºC for 45 minutes.


The original recipe called for mashed potato. We changed it to kumara, but any root vegetable mash will do. We also added herbs, onion and Worcestershire sauce for extra flavour. If you have fresh herbs such as thyme and parsley, use those instead of the dried.

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