No more fighting over the biggest slice. Everyone gets their own individual meatloaf wrapped in prosciutto with caramelised onion for extra flavour
Mini caramelised onion and prosciutto meatloaves
We've taken the classic meatloaf and made it mini.
- 1 hr cooking
- Serves 6
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Ingredients
- 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
Method
- 1Preheat 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.
- 2Combine 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.
- 3Bake about 15 minutes. Remove from oven. Drain excess juices from pan.
- 4Remove 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.
- 5Meanwhile, make parsnip mash.
- 6To 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.
- 7Serve meatloaf with parsnip mash, mustard glaze and rocket leaves.
Parsnip mash
- 8Boil, steam or microwave potato and parsnip until tender; drain. Mash vegetables in a large bowl with butter and milk until smooth. Season to taste.