Pork, pistachio and prosciutto loaf

We're nuts about this new twist on meatloaf, lightly spiced and wrapped in prosciutto.

Recipe «Pork, pistachio and prosciutto loaf» 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: Olive oil spray, 1 tbsp olive oil, 1 large brown onion, finely chopped, 2 garlic cloves, crushed, 1 tbsp fennel seeds , 750g pork and veal mince, 2 eggs, 125g fresh breadcrumbs , 75g unsalted pistachio kernels, 2 tbsp chopped fresh rosemary, 1/2 tsp ground allspice, 8 slices prosciutto, Chunky tomato relish, to serve, Watercress sprigs, to serve.

Ingredients:

• Olive oil spray 
• 1 tbsp olive oil 
• 1 large brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 1 tbsp fennel seeds 
• 750g pork and veal mince 
• 2 eggs 
• 125g fresh breadcrumbs 
• 75g unsalted pistachio kernels 
• 2 tbsp chopped fresh rosemary 
• 1/2 tsp ground allspice 
• 8 slices prosciutto 
• Chunky tomato relish, to serve 
• Watercress sprigs, to serve 

Instructions

1. Preheat oven to 180°C. Spray a 7cm-deep, 11 x 21cm (base measurement) loaf pan with olive oil spray to grease.
2. Heat oil in a frying pan over medium-low heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and fennel seeds and cook, stirring, for 2 minutes or until aromatic. Transfer to a large bowl. Set aside to cool.
3. Add the mince, eggs, breadcrumbs, pistachios, rosemary and allspice to the onion mixture and stir until well combined. Season with salt and pepper.
4. Arrange the prosciutto, overlapping slightly, over the base and 2 long sides of the prepared pan, allowing the sides to overhang. Press the mince mixture into the pan. Fold the prosciutto over to enclose the filling. Cover with foil and bake for 20 minutes. Remove the foil. Bake for 25-30 minutes or until the juices run clear when a skewer is inserted into the centre.
5. Cut into slices. Serve with relish and watercress.