- 8 thin slices prosciutto (120g)
- 750 gram beef mince
- 1 small brown onion (80g), grated
- 2 cup (140g) stale gluten-free breadcrumbs
- 1/2 cup (75g) sun-dried tomatoes in oil, drained, sliced thinly
- 4 slice bottled roasted red capsicum (170g), drained, sliced thinly
- 1/4 cup (40g) pitted black olives
- 1/4 cup (35g) pimento-stuffed green olives
- 1/4 cup fresh oregano leaves
- 1Preheat oven to 180°C (160°C fan). Oil a 10cm x 21cm loaf pan. Arrange 6 slices of the prosciutto over base and long sides of the pan.
- 2Combine beef, onion and breadcrumbs in a large bowl. Add the tomato, capsicum, olives and oregano; combine mixture using your hands. Season.
- 3Press beef mixture into pan; cover with remaining prosciutto slices, cutting the slices to fit. Place pan on an oven tray.
- 4Bake meatloaf for 50 minutes or until golden brown and cooked through.
The meatloaf can be prepared a day ahead; store, covered, in the fridge. If you like, swap the beef mince for chicken mince. Add a tablespoon of tomato paste for extra tomato flavour.
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