Pork makes a fantastic meat loaf that works well served warm with a jacket potato and fresh vegetables, or eaten cold with your favourite slaw and some crispy salad. The sun dried tomatoes and roasted peppers give it a Mediterranean flavour, and of course, you can use gluten free bread to make the breadcrumbs if needed.
3 tbsp bread crumbs
1 pack Naked Pork sausages
1 red onion
2 cloves garlic
2 whole roasted red peppers (you can buy these in jars in most supermarkets)
6 sun dried tomatoes
2 tbsp fresh chopped parsley
1 tbsp fresh chopped oregano (substitute 1 tsp dried if needed)
2 tbsp grated parmesan
2 large eggs
6 slices parma ham / prosciutto
Finely chop the red onion and garlic, and mix with the breadcrumbs and Naked Pork sausages in a bowl with your hands or a fork. Add sun dried tomatoes (also finely chopped), along with the fresh herbs, parmesan and eggs. Season with a little black pepper and mix everything together well.
Lightly grease a 1.5 ltr loaf tin and line evenly with the parma ham slices allowing plenty to fold over at the end. Press half the Naked Pork meatloaf mixture into the tin then layer the red peppers on top before adding the second half of the mixture. This should give you an attractive red line through the loaf once it’s cooked. Finally fold the the parma ham back over the top of the loaf to wrap it completely. Pop the loaf into a deep roasting tray and fill the tray with boiling water so that it comes half way up the sides of the loaf tin.
Cook at 190°C for 1 hour until the sides of the meatloaf are beginning to come away from the tin. Leave to cool for 15 minutes then carefully pour away any excess liquid before turning out onto a chopping board. Slice thickly and enjoy!
Serving Size: 259g
Total Fat: 8.4g