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Photo of Italian meatloaf by WW

Italian meatloaf

11
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
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

Raw pork mince

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.

Notes

SERVING SUGGESTION: Steamed zucchini, plus corn on the cob and mashed potato. Boil, steam or microwave 600g potatoes and mash with ⅓ cup (80ml) skim milk.TIP: To toast pine nuts, preheat oven to 200°C or 180°C fan-forced. Spread pine nuts on a baking tray and bake for 4–5 minutes or until toasted.

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