Italian meatloaf
9
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This meatloaf is not what you expect. Wrapped in a layer of prosciutto, the outside gets super crunchy while the inside remains tender and has rich, rustic Italian flavours.
Ingredients
Prosciutto fat trimmed
120 g, (8 slices), fat trimmed
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Carrot(s)
1 small, grated
Zucchini
1 small, grated
Garlic
2 clove(s), crushed
Pork mince, raw
250 g, (lean pork and veal)
Veal leg steak, raw
250 g, minced
Rolled oats, dry
½ cup(s), 50g (quick oats)
Pine nuts
2 tbs, lightly toasted, roughly chopped
Semi-dried tomatoes
⅓ cup(s), 50g, finely chopped
Egg(s)
1 medium, lightly beaten
Fresh basil
2 tbs, finely chopped
Tomato pasta sauce
½ cup(s), 125ml (tomato and basil) warmed, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 9cm x 19cm (base measurement) loaf tin with oil. Line tin with prosciutto, slightly overlapping slices and allowing ends to hang over the 2 long sides of the tin.
2
Heat oil in a large non-stick frying pan over medium heat. Add onion, carrot and zucchini and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute. Transfer to a large mixing bowl. Cool for 5 minutes. 3. Add mince, oats, pine nuts, tomatoes, egg and basil to onion mixture. Season with salt and freshly ground black pepper. Mix until well combined.
3
Add mince, oats, pine nuts, tomatoes, egg and basil to onion mixture. Season with salt and freshly ground black pepper. Mix until well combined.
4
Spoon mince mixture into tin, pressing down firmly. Fold prosciutto slices to enclose mixture. Cover with foil and bake for 15 minutes. Remove foil and bake for 20–25 minutes or until cooked through. Stand meatloaf in tin for 10 minutes before turning onto a serving plate.
5
Meanwhile, place pasta sauce in a small saucepan and stir over medium heat until heated through. Thickly slice meatloaf and serve with sauce.
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