- Serves: 4 generously
- Cook Time: 1 hour 45 minutes
- Prep Time:
- Effort: hard
- 8 slices prosciutto
- 12 mint leaves
- 4 slices salami or chorizo
- 500 g minced beef
- 250 g minced pork
- 250 g minced veal, or substitute with more minced pork if you wish
- 1 large onion, finely chopped or grated
- 2 garlic cloves, finely chopped
- 200 g applewood-smoked cheddar, grated
- 40 g parmesan, finely grated
- 250 g fresh breadcrumbs
- 1 tsp dried mint
- 2 tsp fresh thyme leaves
- A handful of flatleaf parsley, finely chopped
- 1 tbsp Dijon mustard
- 2 eggs
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sauce
- 2 tbsp sweet chilli sauce, or ketchup
- 6 rashers of streaky bacon
- creamy mashed potato, to serve, optional
For the tomato sauce
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2x400 g tins of plum tomatoes
- 1 tsp caster sugar
- ½ bunch of basil, leaves torn, optional
Tips and Suggestions
To make ahead, the meatloaf can be prepared and put in the loaf tin, then chilled for several hours or overnight.
1. Preheat the oven to 180C/fan 160C/gas 4.
2. Cut a large piece of baking parchment and lay it on a work surface. Place a 21 x 11cm loaf or terrine tin on top and pen mark the length of the tin on the paper. Lay the prosciutto slices on the baking parchment, overlapping them so as to fill the length of the tin without any gaps. Place the mint leaves on top, then lay salami or chorizo slices down the centre.
3. Place the minced meats in a large bowl and mix with the onion, garlic, cheeses, breadcrumbs and herbs. Season well with sea salt and black pepper. In a bowl, whisk together the mustard, eggs, Worcestershire, brown and sweet chilli sauces and pour over the meat. Mix well until combined. To check if the seasoning is to you liking, fry off a small piece of the mixture and check the taste.
4. Place the meat mixture - there is a lot of it, so dont be concerned - on top of the salami slices and shape into a sausage. Using the parchment paper to help you, roll the meatloaf up into a tight roll. Discard the parchment paper and lay the bacon rashers on top of the roll if you have the meatloaf roll on a board in front of you horizontally, the bacon goes over in vertical lines.
5. Lay a large piece of clingfilm on the work surface and overlay with six more large pieces of clingfilm, each one slightly overlapping the last so as to form a large, thick piece of film that will encase the meatloaf. Place the meatloaf on top and it roll up in the cling film. Twist the ends in opposite directions and tie with string to secure. Slide the whole thing into the terrine or loaf tin, then place that in a roasting tin. Pour about 4cm boiling water into the roasting tin and put it in the oven. You are not cooking the meatloaf with direct heat, so dont worry about leaving the clingfilm on. Cook for 1½ -1¾ hours.
6. For the tomato sauce: meanwhile, pour a good glug of olive oil in a saucepan, heat it then put in the onion and garlic and cook for 5 minutes or until softened. Tip in the tomatoes and season to taste with sea salt, freshly ground black pepper and the sugar. Bring to the boil, reduce the heat then simmer for about 15 - 20 minutes or until slightly thickened.
7. To check if the meatloaf is done, place a skewer in the centre, press down to release the juices and make sure that they run clear. Remove from the oven and leave to cool for 30 minutes before transferring to a board. Cut one end off the film and pour off the juices into a small bowl. Cut away from and discard the clingfilm then slice the meatloaf. Stir the basil through the tomato sauce and serve with the meatloaf. Drizzle the sliced meatloaf with olive oil before serving. If you would like, add a spoonful or two of the juice to each plate. Serve with a creamy mash if you wish.
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