Meatloaf Roll

Directions

1Preheat the oven to 375°F.

2Put the mince, sausage meat, chilli flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.

3Lay two long lengths of plastic wrap on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a rectangular shape about 13 x 10 inches. Line up the hard-boiled eggs in a row down the centre of the rectangle, short end to short end. With the aid of the plastic wrap, create a large sausage shape. The eggs should be encased by the meat, rather like a long Scotch egg. Twist the ends of the clingfilm and put the roll into the fridge.

4Meanwhile, roll out the pastry to about 13 x 13 inches and about ¼ of an inch thickness and brush the surface with the yeast extract mix. Remove the meat roll from the clingfilm and place lengthways on the rolled-out pastry, just off centre. Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way round.

5Brush the pastry with the egg wash and place on a baking tray. Put it into the preheated oven and bake for about 1 hour, or until the pastry is golden and the roll is cooked through.

To make ahead:

1If you want to get ahead, you can prepare all this the night before and bake it in the morning. After brushing the roll with the egg wash, wrap it in clingfilm and place it in the fridge on its baking tray overnight. The following morning, preheat the oven to 400° F, remove the plastic wrap, and cook the roll for 45 minutes.

2Reduce the temperature to 350° F and bake for a further 30 minutes, until cooked through.