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Photo of Prosciutto-wrapped meatloaf by WW

Prosciutto-wrapped meatloaf

10
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed broccoli and cauliflower florets, plus tomato or barbecue sauce.TIP: An all-purpose potato, such as coliban, or a starchy potato, such as sebago, is best for creamy mashed potato.Don’t love chopping onions? Then save time and tears by using your food processor to chop several at once. Freeze the excess in snap-lock bags for up to 3 months.

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