Now that the weather is getting colder, a good serving of meatloaf can warm you right up. That, and I had some bread to use up. I’ve adapted this recipe over time from the BBC Good Foods hot or cold meatloaf recipe, as I prefer my meatloaves a bit nuttier and slightly herbier, but with less onions. The tomato sauce compliments the meatloaf really well, so I’ve included it here.
This will serves 4 people. Prep time is roughly 15 minutes, and it will need 1 hour in the oven.
500g of minced pork
4 tbsps of powdered parmesan
1 tbsp of dried oregano
2 slices of granary bread with nuts
1/2 an onion
30g of fresh parsley
8 slices of prosciutto
For the sauce:
2 vine tomatoes
3 tbsps of tomato sauce
Step 1: place the minced pork into a large bowl and add the parmesan and oregano to it.
Step 2: chop the granary bread into small pieces (remove the crust if you prefer), and also chop the onion, parsley and 2 pieces of prosciutto.
Step 3: beat the egg and add it, along with all the chopped bits, to the bowl with the pork.
Step 4: kneed the meat mix thoroughly.
Step 5: place a large piece of foil in a baking tray and line it with the rest of the prosciutto.
Step 6: stack the meat mix onto the prosciutto, then wrap the prosciutto and foil around the meat.
Step 7: pre-heat the oven to 190 degrees and cook for 1 hour.
Step 8: allow the meatloaf to cool in the tin, and in the meantime, chop the tomatoes into eighths.
Step 9: add a touch of olive oil to a frying pan, then add the tomato sauce and tomatoes into the pan. Cook until the tomatoes soften, and add salt to taste.
Step 10: pour the tomato sauce over the meatloaf, cut into slices and serve.
Let me know if you decided to try the recipe with the tomato sauce. Did you enjoy it?Follow @blenderbasil