chorizo meatloaves with maple glaze

  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped 
  • 3 cloves garlic, crushed 
  • 16 slices prosciutto 
  • 1 cup (70g) fresh breadcrumbs 
  • ¼ cup (60ml) milk 
  • ¼ cup finely chopped flat-leaf parsley 
  • 2 eggs 
  • 400g pork mince 
  • 400g veal mince 
  • ½ cup (70g) chopped dried chorizo 
  •  sea salt and cracked black pepper 
  • 2 tablespoons maple syrup
  1. Preheat oven to 180°C (350°F). Heat the oil in a non-stick frying pan over medium heat. Add the onion and garlic and cook for 5–7 minutes or until softened. Allow to cool completely.Line 8 x ¾ cup-capacity (180ml) lightly greased loaf tins with 2 slices prosciutto each. Set aside. 
  2. Place the breadcrumbs and milk in a bowl and set aside for 5 minutes or until the milk is absorbed. Add the onion mixture, parsley, eggs, pork and veal, chorizo, salt and pepper and mix well to combine. 
  3. Press the mixture into the tins and fold over the prosciutto. Bake for 15 minutes or until just cooked through. Set aside for 5 minutes before inverting onto a tray lined with non-stick baking paper.
  4. Brush with the maple syrup and bake for a further 12–15 minutes or until golden. Serve with mustard, if desired. Makes 8.

Tips: When lining the tin with prosciutto, bacon or other cured meats, it’s important to cover the base and sides of the tin completely by overlapping the slices. This will ensure the meatloaf is covered and keeps it succulent as it cooks. It also adds an extra depth of flavour and colour to the meatloaf. You can use pancetta, prosciutto, bacon or speck to line the tins. When spooning the meatloaf mixture into the prepared tins, be sure to use the back of a spoon to press the meat down firmly. This will help your meatloaf to hold its shape and will give it an even texture.

To Freeze: Keep meatloaf in air-tight containers in the refrigerator for up to three days. To freeze, simply slice the cooked meatloaf and place between sheets of non-stick baking paper in air-tight containers. You can freeze meatloaf for up to three months. Simply defrost in the fridge overnight before reheating. 

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