This meatloaf is delicious and lasts for a dinner and cold as a lunch with salad. The apricots add sweetness and the prosciutto saltiness. Being British I used that brand of ketchup and Worcestershire sauce. I also used lean pork so it wasn’t too greasy as the loaf tin is lined with the ham. Old school but sometimes they are the best and it’s fun to remake them.

Ingredients

For the meatloaf

• 500g lean pork mince
• 1 banana shallot, peeled and finely chopped
• 2 garlic cloves, peeled and finely minced
• 1/2 tbsp sea salt
• 1/2 tbsp dried oregano
• 1/2 tbsp red pepper flakes
• Sprig of fresh rosemary, finely chopped
• Sprig of thyme, finely chopped
• 2 beaten eggs
• 100g panko or any breadcrumbs
• 5 dried apricots, roughly chopped
• 9 slices prosciutto

For the Glaze

• 5 tbsp tomato ketchup
• 2 tbsp Worcestershire sauce
• 50g Parmesan cheese

Directions

1. Pre heat oven to 180 degrees fan
2. Add all of the meatloaf ingredients to a bowl apart from prosciutto and give it a good mixing so everything is evenly combined
3. In a loaf tin layer the prosciutto then add the meatloaf mixture. Fold over any excess prosciutto
4. Bake in the oven for 45 minutes
5. After 45 minutes remove from oven. Mix the glaze ingredients. Turn up the oven to 200 degrees. Bake the meatloaf for another 15 minutes. Let it rest for 5 minutes. Serve and enjoy 😊