Prosciutto Wrapped Meatloaf

Prosciutto Wrapped Meatloaf - submitted by Candida Woolcott

This is a great dish to take on picnics, or a slice or two in a lunchbox. I like to serve it warm with a fresh tomato sauce, new potatoes and a rocket salad. Also try putting a thick slice into a ciabatta roll with some garlic or harissa mayo and lots of peppery rocket. (adapted from a Mary Cadogan recipe)

• 2 slices fresh white bread, crusts removed
• 500g pack minced pork
• 1 onion, roughly chopped
• 1 garlic clove, roughly chopped
• large handful of parsley
• 1 tbsp fresh chopped oregano or 1 tsp dried
• 4 tbsp freshly grated parmesan or Grana Padano
• 1 egg, beaten
• 8 slices prosciutto

1. 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.
2. 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 hour until the loaf shrinks from the sides of tin.
3. Cool in the tin for 10 mins. Drain off any excess liquid and turn out onto a board. If you want to crisp up the prosciutto a little bit, pop the loaf under a hot grill for a minute. Cut into thick slices and serve warm or cold. Keeps really well wrapped up in greaseproof in a container in the fridge for a couple of days.