Stuffed Meatloaf Roulade

Serves 6
Preparation time: approx. 90–120 minutes
Difficulty: easy

Ingredients
1 kg minced beef
100 g sun-dried tomatoes
2 onions
4 garlic cloves
3 sprigs flat-leaf parsley
3 sprigs thyme
1 tbsp medium-hot mustard
Salt, pepper and paprika
1 tbsp oil
1 tin tomatoes (850 ml)
4 sprigs oregano
125 g green pitted olives
75 g black pitted olives
6 tbsp olive oil
Baking paper
Cling film

Preparation
Finely chop the sun-dried tomatoes. Peel and finely dice the onions and garlic. Wash, dry and chop the herbs. Knead the minced beef with the sun-dried tomatoes, half the onions and garlic, parsley, thyme, mustard and about 1½ tsp each of salt and pepper until evenly combined.
Mix the green and black olives and chop very finely. Add oregano and olive oil and process into a fine paste, using a hand blender if desired.
Preheat the oven to 175°C conventional / 150°C fan. Line a baking tray with baking paper. Place the meat mixture on cling film and shape into a flat square. Spread the olive paste lengthways down the centre, leaving a 2 cm border. Use the film to roll the meat into a roulade. Shape and place seam-side down on the tray. Score the surface several times with a knife.
Bake for about 1 hour.
For the sauce, heat the oil and sauté the remaining onions and garlic. Add the tinned tomatoes with their juice, bring to the boil and crush slightly. Simmer for about 10 minutes. Season with salt, pepper and paprika. Slice the roulade and serve with the tomato sauce.