Sweet pears coated in rosemary makes this delicious meatloaf a dish suitable even for formal occasions.
- Make rosemary pears: Place ingredients in a bowl and stir gently to coat pears. Arrange pears in a single layer in an ovenproof dish. Pour over marinade.
- Preheat oven to 200°C. Combine mince, onion, apple, parsley, breadcrumbs and salt and pepper in a large bowl. Whisk egg and milk together. Add to mince mixture. Stir to combine.
- Line a greased 7cm deep, 12cm x 20cm (base) loaf pan with prosciutto slices, leaving ends hanging over sides. Spoon mince mixture into pan, pressing down firmly with the back of a spoon. Fold prosciutto over to cover top. Bake for 30 minutes. Place pears on shelf below meatloaf and bake both for 30 minutes or until meatloaf is firm in the centre.
- Drain fat from meatloaf. Stand meatloaf for 5 minutes. Slice. Serve with pears, spinach and pear pan juices.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set