Name: Prosciutto-wrapped pork and veal meatloaf
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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