This is a delicious recipe for meatloaf, and a far cry from the dry, brown moosh of my childhood. It’s inspired by an Italian dish called saltimbocca –pan fried veal with sage, garlic and lemon. It’s so easy and comforting, perfect for a mid week dinner.
Prep Time: 15 minutes
Cooking time: 60 minutes
- 2 tbs butter
- 2 tbs olive oil
- 1 onion, finely chopped
- 1 bulb garlic
- 350g minced pork
- 350g minced veal
- 1 egg, beaten
- 50g pancetta
- 1 slice of sourdough, soaked in cold water and crumbled
- 8 slices of prosciutto
- ½ cup of parsley
- 7g sage
- ½ lemon; zest
- Preheat oven to 200C. Place the garlic in foil, drizzle with olive oil and salt, wrap and place in the oven, roast until soft. Roughly 20 minutes.
- Heat oil and butter in a pan until foaming and sauté onion until soft, add the tomato paste and cook for a further 1-2 minutes.
- In a bowl, mix the mince, egg, bread, parsley, roasted garlic, onion and sage and season generously.
- Line the tin with prosciutto and fill with the mince mixture. Place in a roasting tin and fill the tin half way with boiling water. Cook for 50 minutes, or until the internal temperature reaches 68C.
- Heat 1tbs of butter until foaming in a pan and cook the sage leaves until crispy, place the sage leaves on top of the meat loaf and serve.