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Pork and fennel meatloaf
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. Line the base and two long sides of the pan with prosciutto slices, allowing them to hang over the edges. Place 4 sage leaves on the base.
  • Mix the pork mince, breadcrumbs, grated fennel, grated apple, egg, chopped sage, allspice, and cumin in a large bowl. Season with salt and pepper, then combine thoroughly. Place the mixture into the prepared pan, top with 4 sage leaves, and wrap with prosciutto to enclose.
  • 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 a bit of oil. Continue baking for an additional 15 minutes or until golden brown and fully cooked.
  • Heat the remaining oil in a small saucepan over medium heat. Fry the remaining sage leaves in batches until crispy, about 2 minutes. Place them on a paper towel-lined plate to drain, and let the oil cool for later use.
  • In a screw-top jar, combine the reserved oil, vinegar, and mustard. Shake well. In a bowl, mix rocket, finely shaved fennel, and extra apple. Drizzle with the dressing and mix. Serve meatloaf on a platter, topped with sage leaves. Enjoy with the rocket and fennel salad.

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