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Pork, pistachio and prosciutto loaf
Pork, pistachio and prosciutto loaf
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Prosciutto-wrapped, lightly spiced meatloaf - a delicious twist!
Ingredients:
  • Olive oil spray
  • 1 large brown onion, finely chopped
  • 20.00 ml fennel seeds
  • 750g pork and veal mince
  • 2 eggs
  • 125g (3/4 cups) fresh breadcrumbs (made from day-old bread)
  • 75g (1/2 cup) unsalted pistachio kernels
  • 40.00 ml chopped fresh rosemary
  • 1/2 tsp ground allspice
  • 8 slices (about 200g) prosciutto
  • Chunky tomato relish, to serve
  • Watercress sprigs, to serve
Instructions:
  • Preheat your oven to 180°C and generously grease a 7cm-deep, 11 x 21cm loaf pan with olive oil spray.
  • In a frying pan over gentle heat, warm some oil. Sauté the onion for about 5 minutes until softened, then add garlic and fennel seeds and stir for 2 minutes until fragrant. Transfer to a spacious bowl and let it cool.
  • Combine the mince, eggs, breadcrumbs, pistachios, rosemary, and allspice with the onion mixture, mixing well. Season generously with salt and pepper.
  • Layer the prosciutto across the base and 2 long sides of the pan, slightly overlapping, letting them hang over the edges. Press the mince mixture into the pan and fold the prosciutto over to seal the filling. Bake covered with foil for 20 minutes, then uncover and bake for an additional 25-30 minutes, or until a skewer inserted in the center comes out clean.
  • Slice the dish and garnish with relish and watercress before serving.

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