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Pork and fennel meatloaf
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Prosciutto-wrapped pork and fennel meatloaf elevates a classic dish with a gourmet twist.
Ingredients:
  • 8 slices prosciutto
  • 16 large fresh sage leaves
  • 500g Pork Mince
  • 140g breadcrumbs
  • 1 fennel bulb, ends trimmed, coarsely grated
  • 1 Granny Smith apple, cored, coarsely grated
  • 2 Free Range Eggs, lightly whisked
  • 40.00 ml finely chopped sage
  • 1 tsp ground allspice
  • 2.50 gm ground cumin
  • 36.40 gm olive oil
  • 40.00 ml apple cider vinegar
  • 11.80 gm Dijon mustard
  • 120g rocket leaves
  • 1 small fennel bulb, extra, finely shaved
  • 1 Granny Smith apple, extra, cored, cut into matchsticks
Instructions:
  • Preheat your oven to 180C. Grease a 10cm x 21cm loaf pan, then line the base and two long sides with prosciutto slices, letting them hang over the edges. Place 4 sage leaves on the base.
  • In a large bowl, mix together pork mince, breadcrumbs, grated fennel, grated apple, egg, chopped sage, allspice, and cumin. Season with salt and pepper. Spoon the mixture into the prepared pan and top with 4 sage leaves. Enclose the mince mixture by folding the prosciutto over it.
  • Bake the meatloaf for 45 minutes, or until golden brown and almost cooked through. Transfer the meatloaf to a baking tray and lightly brush with some oil. Bake for an additional 15 minutes, or until golden brown and fully cooked through.
  • Heat the rest of the oil in a small saucepan over medium heat. Fry the remaining sage leaves in batches until crisp, about 2 minutes per batch. Place the fried sage on a paper towel-lined plate. Allow the oil to cool and set it aside.
  • Combine the reserved oil, vinegar, and mustard in a screw-top jar, shake well. Toss rocket, finely shaved fennel, and extra apple in a bowl. Drizzle with the dressing and mix. Serve the meatloaf on a platter, topped with sage leaves. Enjoy with rocket and fennel salad.

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