Meatloaf Recipes Donna Hay

CHICKEN + POULTRY BEEF + LAMB PORK FISH + SEAFOOD PASTA + NOODLES RICE + GRAINS PIZZA PIES + TARTS SOUPS SALADS + VEGETABLES

Tips: When lining the tin with prosciutto, bacon or other cured meats, it’s important to cover the base and sides of the tin completely by overlapping the slices. This will ensure the meatloaf is covered and keeps it succulent as it cooks. It also adds an extra depth of flavour and colour to the meatloaf. You can use pancetta, prosciutto, bacon or speck to line the tins. When spooning the meatloaf mixture into the prepared tins, be sure to use the back of a spoon to press the meat down firmly. This will help your meatloaf to hold its shape and will give it an even texture.

To Freeze: Keep meatloaf in air-tight containers in the refrigerator for up to three days. To freeze, simply slice the cooked meatloaf and place between sheets of non-stick baking paper in air-tight containers. You can freeze meatloaf for up to three months. Simply defrost in the fridge overnight before reheating.

Barbecue Sauce Meatloaf

Yum! I used a combination of good quality sliced ham and pancetta to line the bake dish to avoid over saltiness. I didn’t use any in the mixture.

This recipe is delicious! I replaced veal with pork & used bacon. It is moist & very flavoursome. The only change I would make is 1 & 1/2 tablespoons of Djion.

Hi, after watching this recipe on TV I was inspired to make it tonight. I followed the recipe but couldn’t work out at what point to add the breadcrumbs as it doesn’t say in the recipe. Please help!

Mini Meatloaves Wrapped In Prosciutto

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