Pork and fennel meatloaf

Recipes / Meat

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.