Prosciutto-wrapped meatloaf

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 14cm x 21cm loaf tin (base measurement) with oil. Line base and long sides of tin with prosciutto, slightly overlapping slices.
2. Combine beef and veal mince, onion, egg, breadcrumbs, paste, Worcestershire sauce and garlic in a large bowl. Press mixture into prepared tin. Fold prosciutto slices to cover beef mixture. Cover with foil and bake for 25 minutes. Remove meatloaf from oven. Drain excess juices from pan.
3. Line a baking tray with baking paper. Turn meatloaf upside-down onto prepared tray and remove tin. Combine tomato and barbecue sauces, mustard and 1 tablespoon water in a small bowl. Brush meatloaf with half the sauce mixture. Bake, basting occasionally with remaining sauce mixture, for 20 minutes or until meatloaf is cooked through.
4. Meanwhile, boil, steam or microwave potato until tender. Drain. Mash potato in a bowl with spread and milk until smooth. Season with salt and freshly ground black pepper. Slice meatloaf and serve with mash.