Meat Roll with Spinach and Bacon stuffing

Submitted by Sandra

Meat Roll with Spinach and Bacon stuffing

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Serving: 6
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes


  • 125g Chorizo Sausage
  • 1 onion
  • 1 clove garlic
  • 1 egg
  • 500 beef mince
  • 300g lean pork mince
  • 1 cup fresh bread crumbs
  • 2 tsp tomato sauce
  • 2 tsp sweet Chilli sauce
  • 1 tbsp plain flour
  • 1 tsp salt
  • 1/2 cup diced tomatoes
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup semi - dried tomatoes
  • 3 tbsp pine nuts
  • 120g rind less bacon
  • 60g baby spinach leaves
  • 1 egg
  • 1 tbsp plain flour
  • 5 tbsp grated parmesan


  • Finely chop Chorizo. Grate onion. Crush garlic. Whisk egg. Place all in bowl with mince, bread crumbs, tomato sauce, Chilli sauce, flour and salt. Combine well, set aside and start stuffing.
  • Chop olives, semi - dried tomatoes, pine nuts and Bacon place into a bowl. In a separate bowl pour boiling water over spinach leaves for 1 minute. Then once cooled drain and squeeze excess water. Finely chop and add to bacon mixture. Add egg, flour and parmesan.
  • Spread out the mince mixture onto a piece of cling wrap. Spread stuffing on top. Then roll into a log. Pressing together the ends. Slowly transfer to slow cooker.
  • Mix together the glazing ingredients and coat the meat roll.
  • Cook with lid on for 4 hours high or 7-8 hours low.
  • Slice meat in cooker or remove with extra care and slice.

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