Prosciutto-wrapped meatloaf
4
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
This meatloaf is topped with crispy prosciutto for that extra punch and crunch
Ingredients
Prosciutto fat trimmed
6 slice(s), (90g), fat trimmed
Veal mince
400 g
Lean beef mince, raw
400 g
Brown onion
1 small, finely chopped
Egg(s)
1 medium, lightly beaten
Oil spray
1 x 3 second spray(s)
Dried breadcrumbs
½ cup(s)
Tomato paste
1 tbs
Worcestershire sauce
2 tsp
Garlic
1 clove(s), crushed
Tomato sauce (ketchup)
1½ tbs
Barbecue sauce
1½ tbs
Whole grain mustard
2 tsp
Potato(es)
540 g, coarsley chopped
Reduced fat oil spread
1 tbs
Skim milk
⅓ cup(s)
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.
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