Meatloaf never looks that pretty, but this mega tasty meatloaf is certainly a flavour bomb!

I have adapted this recipe from one of my favourite wholefood bloggers, Naturopath Georgia Harding at http://wellnourished.com.au/. I love her message and her recipes. She has used Chicken mince and different herbs, which you could easily do, but this is my take on her recipe.

You could serve this with steamed vegetables or a big salad. I also love a good mash and the  meal in the picture was served with a mixed mash of peas, parsnip, cauliflower and sweet potato- it’s what I had in the fridge!

The best part of making this, is it is quite simple and reasonably quick to prepare. It’s also a great budget dish with lots of hidden veggies in them, for the fussy eaters. I also make up a double batch and make a extra meatloaf and even some burgers with the extra meat mixture. I wrap these up and place in the freezer, for a quick meal on another night when I don’t feel up to cooking or am short on time. Just grab out of the freezer in the morning before you head out the door or the night before and defrost in the fridge, ready to pop in the oven when you get home.

*This is another one of my meal hacks in a busy life. When you have a little more time, always prepare extra for the times you are short on time.

Give it a go…it’s tasty & simple to make. It is loaded with vegetables, so if you have fussy eaters, this is a great way to get more veg into them. The  crispy prosciutto helps disguise the mega fussy! No prosciutto, then you can easily substitute bacon. depending on the amount of people you cook for, you will even have leftovers, if you lucky, for the lunchboxes the following day!

Mega Tasty Pork & Vegetable Meatloaf

Print Recipe

Not so pretty but mega tasty. So simple to make a tasty no fuss meal that you could bake ahead and reheat later for dinner. Make a double batch and store one in the freezer for another meal on another night. It is loaded with vegetables, so if you have fussy eaters, this is a great way to get more veg into them. The prosciutto helps disguise the vegetables for the mega fussy! No prosciutto, then you can easily use bacon.

• CourseMain Dish

Servings	Prep Time
6 People	15 minutes

Cook Time

30 minutes

Servings Prep Time 6 People 15 minutes

Cook Time 30 minutes

Mega Tasty Pork & Vegetable Meatloaf Print Recipe Not so pretty but mega tasty. So simple to make a tasty no fuss meal that you could bake ahead and reheat later for dinner. Make a double batch and store one in the freezer for another meal on another night. It is loaded with vegetables, so if you have fussy eaters, this is a great way to get more veg into them. The prosciutto helps disguise the vegetables for the mega fussy! No prosciutto, then you can easily use bacon. CourseMain Dish Servings Prep Time 6 People 15 minutes Cook Time 30 minutes Servings Prep Time 6 People 15 minutes Cook Time 30 minutes

Ingredients

• 1 onion, roughly chopped
• 1 celery stalk, roughly chopped
• 1 carrot,roughly chopped
• 1/2 Red Capsicum, roughly chopped
• 2 stalks kale, roughly chopped you could use any greens likes silverbeet or spinach, approx 1/2 cup in total
• 2 cloves garlic
• 6 sage, leaves
• 3 stalks parsely
• 1 tsp paprika
• 1/2 cup quinoa flakes * you can use any beadcrumbs if gluten isn't a problem
• 1 egg, preferably free range & organic
• 500 grams pork mince, free range
• 8 finely sliced prosciutto * you can substitute with bacon
• salt & pepper to season.

Servings: People

Instructions

1. Preheat your oven to 180℃. then gather all your ingredients. * the picture shows you a double batch quantity.

   
2. Grab your food processor. Place all your vegetables, garlic and herbs into processor and blitz until roughly chopped. Add your eggs, salt, pepper and quinoa flakes ( or breadcrumbs) and blitz for a few more seconds to mix well. Your vegetables should be finely chopped.

   
3. Place your mixture from your food processor into a large bowl and add your pork mince and combine well. You may need to use your hands here to really mix well.
4. Line a loaf pan with a little baking paper and then line your prosciutto across with the lengths hanging over the sides. Then add in your meat mixture and press firmly into the tin. Wrapped your prosciutto over the top.

   
5. *If making a double batch, then do the same with another tin and wrap up firmly or place in a sealed freezer bag and place in freezer for another day. I also often make up a few burger patties with the meat mixture and seal in freezer bag and freeze. *

   
6. Bake for approximately 30 minutes or until cooked through. Once cooked, drain the delicious juices from the tin into a little jug and invert the loaf onto a tray. Place it under a moderate grill for 5 minutes or so to crisp the prosciutto.
7. Slice with a serrated knife and serve with the reserved pan juices. You can serve this with steamed vegetables, a big salad or like in the picture above, with mash. Simple, Delish, Nutrish!

   

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