Ingredients
Mustard glaze
Method
1.Heat oil in large frying pan; cook onion, stirring, about 5 minutes or until soft and browned lightly. Add sugar and vinegar; cook, stirring, about 15 minutes or until onion is caramelised. Cool.
2.Preheat oven to 200°C (180°C fan-forced). Grease 14cm x 21cm (5½-inch x 8½-inch) loaf pan; line base and long sides of pan with prosciutto slices, allowing 7cm (2¾ inches) overhang on long sides of pan.
3.Combine beef, egg, breadcrumbs, paste and garlic in large bowl. Press two-thirds of the beef mixture into pan; top with onion mixture, cover with remaining beef mixture. Fold prosciutto slices over to cover beef mixture.
4.Bake meatloaf, covered, 40 minutes. Remove loaf from oven. Drain excess juices from pan.
5.Turn pan upside-down onto foil-lined oven tray; remove pan. Combine half the sauces, half the mustard and half the extra sugar in small bowl. Brush loaf with sauce mixture; bake, uncovered, basting occasionally with sauce mixture, about 20 minutes or until loaf is cooked through. Stand 10 minutes; slice thickly.
6.To make parsnip mash; boil, steam or microwave potato and parsnip until tender; drain. Mash vegetables in large bowl with butter and milk until smooth.
7.To make mustard glaze, combine the water with remaining sauces, mustard and sugar in small saucepan; stir over low heat until sugar dissolves. Bring to the boil; reduce heat. Simmer, uncovered, 2 minutes.
8.Serve meatloaf with parsnip mash and mustard glaze.
