Name: Mini pork, apple and sage meatloaves
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 small (100g) brown onion, chopped; 2 cloves garlic, sliced thinly; 1 stick (80g) celery, chopped; 1 medium (150g) green apple, peeled, grated; 500 gram pork and veal mince; 1 cup (70g) stale breadcrumbs; 1 tablespoon chopped fresh sage; 1 egg, beaten lightly; 12 thin slices (180g) prosciutto (or thin bacon rashers, see test kitchen tip); 1/2 small (65g) green apple, halved,cored, sliced thinly, extra; 2 tablespoon apple jelly (or redcurrant or quince jelly)

Mini pork, apple and sage meatloaves

Pork with apple is already a marriage made in heaven - but the addition of earthy sage to this mixed meatloaf, wrapped with prosciutto and brushed with apple jelly, takes it to a new level.

Ingredients

2 teaspoon olive oil

1 small (100g) brown onion, chopped

2 cloves garlic, sliced thinly

1 stick (80g) celery, chopped

1 medium (150g) green apple, peeled, grated

500 gram pork and veal mince

1 cup (70g) stale breadcrumbs

1 tablespoon chopped fresh sage

1 egg, beaten lightly

12 thin slices (180g) prosciutto (or thin bacon rashers, see test kitchen tip)

1/2 small (65g) green apple, halved,cored, sliced thinly, extra

2 tablespoon apple jelly (or redcurrant or quince jelly)

Method

1.Heat oil in a medium frying pan; add onion, garlic and celery, cook, stirring, until onion is soft. Add apple; cook, stirring, until all liquid is evaporated. Cool.

2.Preheat the oven to 200°C (180°C fan-forced).

3.Place onion mixture in a large bowl with mince, breadcrumbs, sage and egg; season well with salt and freshly ground black pepper. Using hand, mix thoroughly to combine.

4.Divide mixture into 4 even each portion. Shape each portion into a log. Wrap prosciutto around the logs, alternating with extra apple slices.

5.Place the meatloaves onto an oven tray lined with baking paper. Warm the jelly in microwave until runny and brush all over meatloaves. Bake for about 30 minutes, brushing halfway through cooking with the remaining jelly, or until cooked through.

6.Serve with extra apple jelly and a salad, if desired.

Uncooked meatloaf suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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