Little prosciutto and rosemary meatloaves

 


Little prosciutto and rosemary meatloaves with garlic mash

Ingredients (12)

1 bunch rosemary

3 garlic cloves, peeled

700g minced beef

1 red onion, finely chopped

1 egg

1/4 cup (25g) dry (packaged) breadcrumbs

2 tbsp peach chutney (or other good-quality fruit chutney)

4 long slices (about 75g) prosciutto, halved lengthways

Olive oil, to drizzle

4 large (about 1kg) desiree potatoes, peeled, chopped

1/3 cup (80ml) cream

Steamed spinach, to serve

Method

Step 1

Preheat oven to 200°C. Reserve eight small sprigs of the rosemary. Finely chop remaining rosemary leaves to make 2 tablespoons. Finely chop 1 of the garlic cloves.

Step 2

Combine the chopped rosemary and garlic, beef, onion, egg, breadcrumbs and chutney in a medium bowl. Divide beef mixture evenly into 8 portions. Shape each portion into oval shapes. Wrap each portion with a slice of prosciutto, tucking in a reserved rosemary sprig on the top. Place meatloaves on a greased oven tray. Drizzle with a little olive oil and season with black pepper. Bake in preheated oven for 15 minutes or until cooked through when tested with a skewer.

Step 3

Meanwhile, cook the potato and remaining garlic in a medium saucepan of boiling water for 10 minutes or until tender. Drain well. Return to pan and use a potato masher or fork to mash until smooth. Add cream and stir to combine. Taste and season with salt and pepper.

Step 4

Place the meatloaves and garlic mash on serving plates. Serve immediately with steamed spinach, if desired.

 

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