meatloaf and rosemary pears

meatloaf and rosemary pears


400 grams of pork mince
400 grams of veal mince
1 brown onion finely chopped
2 x Granny Smith Apples, peeled and grated
½ cup of flat leaf parsley chopped
½ cup of breadcrumbs made from spelt sourdough
2 eggs lightly beaten
1/3 cup a2 milk or any other milk you are able to have
14 slices of thin prosciutto
125 grams of baby spinach leaves
Rosemary pears;
2 x large pears, cored and cut into 6 wedges
2 tablespoons of rosemary leaves chopped
½ cup of orange juice
¼ cup of brown sugar
30 grams of melted nuttelex


To make the rosemary pears; place ingredients in a bowl and stir gently to coat pears, arrange pears in a single layer in an ovenproof dish and pour over remaining ingredients.
Preheat oven to 200 degrees, combine minces, onion, apple, parsley and breadcrumbs in a large bowl, whisk egg and milk together and add to mince mixture, and mix up with fingers.
Line a greased loaf pan with the prosciutto slices, leaving ends hanging over the sides, spoon mince mixture into pan, press down, fold prosciutto slices over to cover the top, bake for 30 to 40 minutes or until meatloaf is firm in the centre, place pears alongside the meatloaf to cook at the same time.Drain fat from meatloaf, and stand for five minutes, then slice up, sprinkle spinach leaves on plates, top with meatloaf slices, then put on pears and dribble the juice from the pears on the top.

Don’t be tempted to not cook the rosemary pears as the pears and the juice make the dish taste great, this is the first time I have ever cooked a meatloaf as I am not a huge fan of mince, as I think it just always tastes the same, just like mince, but this dish tastes great.