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.

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.

Bake about 15 minutes. Remove from oven. Drain excess juices from pan.

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.

Meanwhile, make parsnip mash.

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.

Serve meatloaf with parsnip mash, mustard glaze and rocket leaves.

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.