Wrapped in crispy prosciutto slices this pork and fennel meatloaf adds a gourmet touch to your traditional family meal.
- Preheat oven to 180C. Grease a 10cm x 21cm loaf pan. Arrange prosciutto slices over base and 2 long sides of the pan, allowing sides to overhang. Place 4 sage leaves over base.
- Combine the pork mince, breadcrumbs, grated fennel, grated apple, egg, chopped sage, allspice and cumin in a large bowl. Season with salt and pepper. Mix until well combined. Spoon mixture into the prepared pan. Place 4 more sage leaves on top. Fold prosciutto over mince mixture to enclose.
- Bake for 45 mins or until golden brown and almost cooked through. Turn meatloaf onto a baking tray. Lightly brush with a little of the oil. Bake for a further 15 mins or until golden brown and cooked through.
- Meanwhile, heat remaining oil in a small saucepan over medium heat. Add the remaining sage leaves, in batches, and cook for 2 mins or until crisp. Transfer to a plate lined with paper towel. Reserve the oil and set aside to cool.
- Place the reserved oil, vinegar and mustard in a screw-top jar and shake to combine. Combine the rocket, finely shaved fennel and extra apple in a bowl. Drizzle with dressing and combine. Place meatloaf on a serving platter and top with sage leaves. Serve with rocket and fennel salad.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set