Take evening meals to a new level with this twist on an old favourite. Who said meatloaf is out of style?!
Cook Time: 45 mins
Prep Time: 20 mins
In a large bowl, use your hands and mix the mince, garlic, onion, breadcrumbs, eggs, tomato paste, herbs, spices and season with salt and pepper until well combined.
Line a deep baking tray with baking paper. Press the mince mixture evenly into the pan with your fingers making sure it is even and well packed.
Scatter the spinach and char-grilled capsicum over the mince. Starting at one short end of the tray. Lift the baking paper and begin to tightly roll the mince mix, holding the filling in place as you go. Do not roll the baking paper into the roll, gently remove it. Set the finish mince roll aside.
Lay out your bacon rashers on a large piece of cling wrap overlapping them slightly. Place the beef roll onto one edge of the bacon and using the cling wrap, wrap the bacon around the beef roll ensuring the whole roll is covered in bacon. Tightly wrap the meatloaf in the cling wrap and refrigerate for a minimum of two hours or overnight for maximum flavour.
Pre-heat your Char-Griller BBQ to 350F/180oC with the lid closed and prepare for indirect cooking.
Remove the cling wrap and wrap the meatloaf in foil. Cook on indirect heat for 30 minutes.
Remove the foil and place the meatloaf in a skillet. Evenly glaze the meatloaf with the BBQ sauce using a basting brush. Cook for a further 30-40 minutes or until the internal temp reaches 150-155F/ 65-68 oC on indirect heat to crisp up the bacon.