Mini caramelised onion and prosciutto meatloaves

We've taken the classic meatloaf and made it mini.

  • 1 hr cooking
  • Serves 6
  • Print
No more fighting over the biggest slice. Everyone gets their own individual meatloaf wrapped in prosciutto with caramelised onion for extra flavour


  • 12 slices prosciutto (120g)
  • 750 grams minced beef
  • 1 egg
  • 1 cup (70g) stale breadcrumbs
  • 2 tablespoons tomato paste
  • 1 clove garlic, crushed
  • ½ cup (170g) bottled caramelised onion
  • ⅓ cup (95g) tomato sauce (ketchup)
  • ⅓ cup (95g) barbecue sauce
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons light brown sugar
  • ¼ cup (60ml) water
  • 60 grams baby rocket leaves
Parsnip mash
  • 3 medium potatoes (600g), chopped coarsely
  • 2 medium parsnips (500g), chopped coarsely
  • 40 grams butter, chopped coarsely
  • ½ cup (125ml) hot milk


  • 1
    Preheat oven to 200°C. Oil six holes of a eight-hole (⅔-cup/160ml) loaf pan. Line each oiled pan hole with two slices prosciutto, overlapping in a criss-cross pattern.
  • 2
    Combine beef, egg, breadcrumbs, paste and garlic in a large bowl; season. Press two-thirds of the beef mixture into pan holes; top with caramelised onion, cover with remaining beef mixture. Fold prosciutto slices over to cover beef mixture.
  • 3
    Bake about 15 minutes. Remove from oven. Drain excess juices from pan.
  • 4
    Remove loaves from pan; place on a foil-lined oven tray. Combine half the sauces, half the mustard and half the sugar in a small bowl. Brush meatloaves with sauce mixture; bake about 10 minutes or until cooked through, basting with sauce mixture occasionally.
  • 5
    Meanwhile, make parsnip mash.
  • 6
    To make mustard glaze, combine the water with remaining sauces, mustard and sugar in a small saucepan; stir over low heat until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, 2 minutes.
  • 7
    Serve meatloaf with parsnip mash, mustard glaze and rocket leaves.
Parsnip mash
  • 8
    Boil, steam or microwave potato and parsnip until tender; drain. Mash vegetables in a large bowl with butter and milk until smooth. Season to taste.

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