- 2 slices fresh white bread, crusts removed
- 500g pack minced pork
- 1 onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, roughly chopped
- big handful of parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp fresh chopped oregano or 1 tsp dried
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 4 tbsp freshly grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 8 slices prosciutto
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Heat the oven to 190C/fan 170C/gas 5. Put bread in processor and blitz to make crumbs, then tip into a bowl with the pork. Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the Parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.
Use the rest of the prosciutto to line a 1.5 litre loaf tin. Spoon in the meatloaf mix and press down well. Flip the overhanging prosciutto over the top, then put the loaf tin into a roasting tray. Pour hot water from the kettle into the roasting tray to come halfway up the loaf tin and bake for 1 hr until loaf shrinks from the sides of tin.
Cool in the tin for 10 mins, then drain off any excess liquid and turn out onto a board. Cut into thick slices and serve warm or cold with salad.
Make it lower fat
You can halve the fat content by making this with minced chicken or turkey.