Now, I wouldn’t say this is an everyday food – all that cheese – but it is delicious. I haven’t met anyone who hasn’t loved this easy meatloaf recipe from Adam Liaw. We like to serve it with pasta that you can toss in all that lovely sauce but mashed potato or garlic bread would also be good here. This quantity should serve 6 but hope for leftovers as it is yummy stuffed into rolls for lunch.
Ingredients
- 2 cups fresh breadcrumbs
- 1/2 cup milk
- 2 tbsp olive oil
- 1 large brown onion, peeled and finely chopped
- 2 cloves garlic, crushed
- 500gm beef mince
- 500gm pork mince
- 1 egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp vegemite
- salt & pepper, to season
- 8 slices prosciutto
- 2 cups grated, tasty cheese
Ingredients for sauce
- 1 tbsp olive oil
- 1 small brown onion, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 750ml passata
- 2 tbsp tomato sauce (ketchup)
- 50gm butter
Directions
Heat your oven to 200C. Combine the breadcrumbs and milk in a large bowl and allow to soften. Heat a small frying pan over medium heat, add the oil and fry the onion and garlic for 3-5 minutes until translucent and fragrant. Pour the mixture into the breadcrumbs.
Combine the breadcrumb mix with the beef, pork, egg, mustard, vegemite and season with salt and pepper. Clean hands are really the best implement to combine the mixture thoroughly.
Grease a large loaf tin and line with overlapping slices of the prosciutto laid at right angles to the length of the tin.
Fill the tin with the meat mixture and fold any overlapping ends of the prosciutto over the top.
Bake for 1 hour until the meatloaf is cooked through, remove from the oven and turn the oven onto a high grill setting.
While the meatloaf is cooking, make the tomato sauce. Heat a medium sized frypan over medium heat, add the oil and fry the onion and garlic for 3-5 minutes until translucent and fragrant.
Add the passata and season well with salt and pepper. Cover and simmer for 30 minutes then stir through the tomato sauce and butter.
Turn the meatloaf onto a lipped, ovenproof serving dish and pour over the tomato sauce. Scatter liberally with the cheese.
Grill until the cheese is browned and bubbling.
You with eagle eyes out there might have noticed that the recipe lists 2 garlic cloves for both the meatloaf and the sauce but mine were so small I had to use 3 as the photos show! I can’t stand tiny garlic cloves they drive me mad!!
With how cold and miserable it has been in Melbourne lately this is the perfect dish to make to warm up. Filling, delicious and very easy to make and if you do indeed make it please leave me a comment and let me know how what you thought. Enjoy. Sheryl x
