How to Make Prosciutto, Beef and Vegie Meatloaf

Ingredients

• Cooking spray
• 50 g thinly sliced prosciutto
• 2 bunches broccolini, trimmed, steamed, to serve
• 2 bunches baby carrots, trimmed, steamed, to serve
• Salt-reduced tomato sauce, to serve

• 1 tsp extra virgin olive oil
• 200 g button mushrooms, finely chopped
• 1 large brown onion, finely chopped
• 1 clove garlic, crushed
• 500 g extra-lean beef mince
• 2 Tbsp salt-reduced tomato sauce
• 2 Tbsp no-added-salt tomato paste
• 200 g sweet potato, coarsely grated
• 50 g sourdough bread or gluten-free bread, processed into crumbs
• 50 g egg, lightly whisked

1. Preheat oven to 170°C (fan-forced). Spray a 1.5 L (5 cup), 7 cm-deep, 10 x 20 cm (base measurement) loaf tin with cooking spray.
2. To make meatloaf, heat oil in a large non-stick frying pan over a medium heat. Add mushroom, onion and garlic. Cook, stirring often, for 8-10 minutes or until mushroom is soft. Transfer to a bowl. Set aside to cool for 15 minutes.
3. Add mince, tomato sauce, tomato paste, sweet potato, breadcrumbs and egg. Using clean hands, mix until combined. Transfer to prepared tin, pressing evenly into tin. Arrange prosciutto on top, pushing into the mixture slightly.
4. Bake meatloaf for 35-40 minutes or until cooked through. Drain any juices from tin. Transfer to a wire rack for 5 minutes to rest.
5. Slice meatloaf and serve with broccolini, carrots and tomato sauce.