Meatloaf with rosemary pears
- 400g pork mince
- 400g veal mince
- 1 brown onion, grated
- 2 Granny Smith apples, peeled, grated
- 1/2 cup flat-leaf parsley leaves, chopped
- 1/2 cup fresh wholemeal breadcrumbs
- 2 eggs, lightly beaten
- 1/3 cup milk
- 14 (200g) thin slices prosciutto
- 120g baby spinach, to serve
- 2 large pears, cored, each cut into 6 wedges
- 2 tablespoons rosemary leaves, chopped
- 1/4 cup orange juice
- 1/4 cup brown sugar
- 30g butter, melted
- Step 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.
- Step 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.
- Step 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.
- Step 4 - Drain fat from meatloaf. Stand meatloaf for 5 minutes. Slice. Serve with pears, spinach and pear pan juices.