Mini pork, apple and sage meatloaves
Pork with apple is already a marriage made in heaven - but the addition of earthy sage to this mixed meatloaf, wrapped with prosciutto and brushed with apple jelly, takes it to a new level.
- 1 hr preparation
- Serves 4
Print
Ingredients
Mini pork, apple and sage meatloaves
- 2 teaspoon olive oil
- 1 small (100g) brown onion, chopped
- 2 cloves garlic, sliced thinly
- 1 stick (80g) celery, chopped
- 1 medium (150g) green apple, peeled, grated
- 500 gram pork and veal mince
- 1 cup (70g) stale breadcrumbs
- 1 tablespoon chopped fresh sage
- 1 egg, beaten lightly
- 12 thin slices (180g) prosciutto (or thin bacon rashers, see test kitchen tip)
- 1/2 small (65g) green apple, halved,cored, sliced thinly, extra
- 2 tablespoon apple jelly (or redcurrant or quince jelly)
Method
Mini pork, apple and sage meatloaves
- 1Heat oil in a medium frying pan; add onion, garlic and celery, cook, stirring, until onion is soft. Add apple; cook, stirring, until all liquid is evaporated. Cool.
- 2Preheat the oven to 200°C (180°C fan-forced).
- 3Place onion mixture in a large bowl with mince, breadcrumbs, sage and egg; season well with salt and freshly ground black pepper. Using hand, mix thoroughly to combine.
- 4Divide mixture into 4 even each portion. Shape each portion into a log. Wrap prosciutto around the logs, alternating with extra apple slices.
- 5Place the meatloaves onto an oven tray lined with baking paper. Warm the jelly in microwave until runny and brush all over meatloaves. Bake for about 30 minutes, brushing halfway through cooking with the remaining jelly, or until cooked through.
- 6Serve with extra apple jelly and a salad, if desired.
Notes
Uncooked meatloaf suitable to freeze. Not suitable to microwave.
