Beef mince Main

Hayden Quinn's easy maple-glazed meatloaf

Name: Maple-glazed meatloaf
Yield: 8
Ingredients: 12 prosciutto, slices; 24 sage leaves, 12 whole and remainder finely chopped; 2 tbs rice bran oil; 1 large red onion, finely chopped; 3 cloves garlic, crushed; 2 tsp fennel seeds; 1 tsp chilli flakes; 500g beef mince; 500g pork mince; 1 cup (75g) dried breadcrumbs; 2 eggs, lightly beaten; 2 tbs Worcestershire sauce; 1 tbs wholegrain mustard; 2 tbs maple syrup; Pickles, to serve; Mustard, to serve; Salad leaves, to serve; Sliced baguette, to serve

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by Hayden Quinn

Oct 08, 2018

“Mum’s favourite recipe with a few twists” - Hayden Quinn.

12 prosciutto, slices
24 sage leaves, 12 whole and remainder finely chopped
2 tbs rice bran oil
1 large red onion, finely chopped
3 cloves garlic, crushed
2 tsp fennel seeds
1 tsp chilli flakes
500g beef mince
500g pork mince
1 cup (75g) dried breadcrumbs
2 eggs, lightly beaten
2 tbs Worcestershire sauce
1 tbs wholegrain mustard
2 tbs maple syrup
Pickles, to serve
Mustard, to serve
Salad leaves, to serve
Sliced baguette, to serve

Method

1.

Preheat oven to 190°C. Grease a 2-litre loaf tin and line it with prosciutto, allowing slices to overhang and tucking 1 whole leaf of sage under each slice where it overlaps with the next.
2.

Heat oil in a non-stick frying pan over medium heat. Add onion and garlic and fry for 5 minutes or until softened. Add fennel seeds, chilli and chopped sage and cook for 1 minute or until fragrant. Cool completely, then combine with mince, breadcrumbs, egg, Worcestershire sauce and mustard and season well. Press mixture firmly into tin and fold overhanging prosciutto over the top.
3.

Bake for 45-55 minutes until juices run clear when a skewer is inserted in the centre. Remove meatloaf from oven and increase oven to 220°C. Cool the meatloaf in the tin for 5 minutes, then remove and place top-side up on a wire rack set over a lined baking tray. Brush top and sides of meatloaf with maple syrup and roast for a further 5 minutes or until prosciutto is crisp. Rest for 15 minutes. Cut meatloaf into thick slices and serve with pickles, mustard, salad leaves and baguette