Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 400g pork mince

  3. 400g veal mince

  4. 1 brown onion, grated

  5. 2 Granny Smith apples, peeled, grated

  6. 1/2 cup flat-leaf parsley leaves, chopped

  7. 1/2 cup fresh wholemeal breadcrumbs

  8. 2 eggs, lightly beaten

  9. 1/3 cup milk

  10. 14 (200g) thin slices prosciutto

  11. 120g baby spinach, to serve

  12. Rosemary pears

  13. 2 large pears, cored, each cut into 6 wedges

  14. 2 tablespoons rosemary leaves, chopped

  15. 1/4 cup orange juice

  16. 1/4 cup brown sugar

  17. 30g butter, melted

Instructions Jump to Ingredients ↑

  1. Make rosemary pears: Place ingredients in a bowl and stir gently to coat pears. Arrange pears in a single layer in an ovenproof dish. Pour over marinade.

  2. Preheat oven to 200°C. Combine mince, onion, apple, parsley, breadcrumbs and salt and pepper in a large bowl. Whisk egg and milk together. Add to mince mixture. Stir to combine.

  3. Line a greased 7cm deep, 12cm x 20cm (base) loaf pan with prosciutto slices, leaving ends hanging over sides. Spoon mince mixture into pan, pressing down firmly with the back of a spoon. Fold prosciutto over to cover top. Bake for 30 minutes. Place pears on shelf below meatloaf and bake both for 30 minutes or until meatloaf is firm in the centre.

  4. Drain fat from meatloaf. Stand meatloaf for 5 minutes. Slice. Serve with pears, spinach and pear pan juices.


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