The original recipe was for a chicken meatloaf with a parmy topping. So I converted it to use my rissole mixture.
I made my basic rissole mix (mince, breadcrumbs, eggs, grated carrots, onion, relish) and pushed into the bottom of a casserole dish (sprayed with oil first).
Then poured over half a jar (might need more if your dish has a wider base) of jarred pasta sauce,
then topped with grated cheese.I baked at 180C for about an hour.
Served up with veggies.
This was a big hit. I'll definitely be making this again!