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Prosciutto meat loaf
Prosciutto meat loaf
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Prepare ahead: Freeze-ahead meat loaf feeds 8.
Ingredients:
  • Olive oil spray
  • 16 thin slices prosciutto
  • 2 (about 250g) zucchini, coarsely grated
  • 750g lean beef mince
  • 1 large carrot, peeled, coarsely grated
  • 1 brown onion, coarsely grated
  • 2 eggs, lightly whisked
  • 45g (1/2 cup) dried (purchased) breadcrumbs
  • 40.00 ml chopped fresh continental parsley
  • Mashed potato, to serve
  • Tomato chutney, to serve
Instructions:
  • Preheat your oven to 180°C. Lightly coat a 6cm-deep, 11 x 21cm loaf pan with olive oil spray. Layer the base and two long sides of the pan with prosciutto slices, slightly overlapping them and letting the edges hang over the sides.
  • Drain excess moisture from zucchini by squeezing with your hands in a colander.
  • Combine zucchini, mince, carrot, onion, egg, breadcrumbs, and parsley in a large bowl. Season generously with salt and pepper, then mix thoroughly until evenly combined.
  • Shape the mince mixture into the pan and wrap prosciutto slices around it. Bake in the oven for 40-50 minutes or until a skewer inserted in the center comes out with clear juices. (Refer to note for freezing instructions)
  • 1. Place a wire rack on a baking tray, then transfer the meat loaf onto the rack to drain excess juices. 2. Allow the meat loaf to rest briefly before slicing it thickly. 3. Enjoy the slices with mashed potatoes and tomato chutney.

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