Recipe

Prosciutto-wrapped pork and veal meatloaf

May 31, 1975 2:00pm
  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
    • Print
    Print

Ingredients

Prosciutto-wrapped pork and veal meatloaf
  • 4 slice (180g) white bread, crusts removed
  • 1/2 cup (125ml) milk
  • 300 gram minced (ground) pork
  • 450 gram minced (ground) veal
  • 1 (200g) small leek, chopped finely
  • 2 clove garlic, crushed
  • 2 teaspoon fresh thyme leaves
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup (40g) finely grated parmesan cheese
  • 2 eggs
  • 8 slice (120g) prosciutto
  • 1 tablespoon dijon mustard

Method

Prosciutto-wrapped pork and veal meatloaf
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Tear bread into pieces; pour milk over bread in large bowl, stand 2 minutes.
  • 3
    Add minces, leek, garlic, herbs, cheese and eggs to bowl; mix well. Roughly mould mixture into a cylinder shape.
  • 4
    Lay 6 slices of prosciutto on board, overlapping slightly; brush with mustard. Place mince mound onto prosciutto slices; using wet hands, pat mixture into loaf shape. Lay remaining 2 slices prosciutto lengthways on top of meatloaf. Wrap bottom prosciutto slices around sides of meatloaf to meet slices on top. Turn meatloaf over carefully; place on wire rack set in large shallow baking dish.
  • 5
    Cook meatloaf, uncovered, about 1 hour or until juices run clear. Cover meatloaf; stand 10 minutes before serving.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food