Name: Mediterranean meatloaf
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: 8 thin slices prosciutto (120g); 750 gram beef mince; 1 small brown onion (80g), grated; 2 cup (140g) stale gluten-free breadcrumbs; 1/2 cup (75g) sun-dried tomatoes in oil, drained, sliced thinly; 4 slice bottled roasted red capsicum (170g), drained, sliced thinly; 1/4 cup (40g) pitted black olives; 1/4 cup (35g) pimento-stuffed green olives; 1/4 cup fresh oregano leaves

Mediterranean meatloaf

This Mediterranean meatloaf makes a delicious flavoursome dish for the whole family. Serves best with roasted vegetables or a green leafy salad.

Serves 8

Prep

10M

Cook

50M

Total

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Ingredients

8 thin slices prosciutto (120g)

750 gram beef mince

1 small brown onion (80g), grated

2 cup (140g) stale gluten-free breadcrumbs

1/2 cup (75g) sun-dried tomatoes in oil, drained, sliced thinly

4 slice bottled roasted red capsicum (170g), drained, sliced thinly

1/4 cup (40g) pitted black olives

1/4 cup (35g) pimento-stuffed green olives

1/4 cup fresh oregano leaves

Method

1.Preheat oven to 180°C (160°C fan). Oil a 10cm x 21cm loaf pan. Arrange 6 slices of the prosciutto over base and long sides of the pan.

2.Combine beef, onion and breadcrumbs in a large bowl. Add the tomato, capsicum, olives and oregano; combine mixture using your hands. Season.

3.Press beef mixture into pan; cover with remaining prosciutto slices, cutting the slices to fit. Place pan on an oven tray.

4.Bake meatloaf for 50 minutes or until golden brown and cooked through.

The meatloaf can be prepared a day ahead; store, covered, in the fridge. If you like, swap the beef mince for chicken mince. Add a tablespoon of tomato paste for extra tomato flavour.
Note

Women's Weekly Food

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