Name: Marsala and sage meatloaf
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; 2 tablespoon marsala; 500 gram italian pork sausage, meat removed; 500 gram pork mince; 1 cup fresh breadcrumbs; 1 egg, lightly beaten; 1 tablespoon chopped sage, plus extra leaves; 2 long slices prosciutto; 100 gram bocconcini, sliced; cooked polenta, to serve; Gravy; 1 tablespoon plain flour; 1 cup liquid beef stock; 2 tablespoon marsala

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, crushed

2 tablespoon marsala

500 gram italian pork sausage, meat removed

500 gram pork mince

1 cup fresh breadcrumbs

1 egg, lightly beaten

1 tablespoon chopped sage, plus extra leaves

2 long slices prosciutto

100 gram bocconcini, sliced

cooked polenta, to serve

Gravy

1 tablespoon plain flour

1 cup liquid beef stock

2 tablespoon marsala

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease 10 x 20cm loaf pan.

2.Heat oil in a large frying pan on medium. Saute onion and garlic 3-4 minutes, until onion is tender. Pour in marsala. Cool.

3.In a bowl, combine sausage meat, pork mince, onion mixture, breadcrumbs, egg and sage. Season to taste.

4.Press half mince mixture into pan. Place 1 slice prosciutto over mince. Top with bocconcini slices and sage leaves. Cover with remaining prosciutto. Press remaining mince mixture over. Bake 30 minutes.

5.Remove from oven. Drain cooking juices; reserve 1/4 cup of juices. Bake further 15-20 minutes, until cooked through. Rest 10 minutes, covered.

6.Meanwhile, make gravy: heat reserved juices in saucepan. Add flour. Cook, stirring, 1 minute. Blend in beef stock and marsala. Cook, stirring, until boiling. Simmer 3 minutes. Serve meatloaf with gravy.

To cook polent, use instant polenta and follow packet instructions. This will take around 5-6 minutes to prepare.
Note

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