Pork and fennel meatloaf
- 16.10.2022
- 1 668
Wrapped in crispy prosciutto slices this pork and fennel meatloaf adds a gourmet touch to your traditional family meal.
Recipe «Pork and fennel meatloaf» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 8 slices prosciutto, 16 large fresh sage leaves, 500g Coles Australian Pork Mince, 2 cups breadcrumbs, 1 fennel bulb, ends trimmed, coarsely grated , 1 Granny Smith apple, cored, coarsely grated, 2 Coles Brand Australian Free Range Eggs, lightly whisked, 2 tbsp finely chopped sage , 1 tsp ground allspice, 1 tsp ground cumin, 2 tbsp olive oil, 2 tbsp apple cider vinegar, 2 tsp Dijon mustard, 120g rocket leaves, 1 small fennel bulb, extra, finely shaved, 1 Granny Smith apple, extra, cored, cut into matchsticks.
Ingredients:
- 8 slices prosciutto
- 16 large fresh sage leaves
- 500g Coles Australian Pork Mince
- 2 cups breadcrumbs
- 1 fennel bulb, ends trimmed, coarsely grated
- 1 Granny Smith apple, cored, coarsely grated
- 2 Coles Brand Australian Free Range Eggs, lightly whisked
- 2 tbsp finely chopped sage
- 1 tsp ground allspice
- 1 tsp ground cumin
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 120g rocket leaves
- 1 small fennel bulb, extra, finely shaved
- 1 Granny Smith apple, extra, cored, cut into matchsticks
Instructions
- 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.