Prosciutto Wrapped Mini-meatloaves with Garlic Mashed Spuds

Name: Prosciutto Wrapped Mini-meatloaves with Garlic Mashed Spuds
Yield: 4
Cuisine: Fusion
Ingredients: rosemary sprigs; garlic; ground beef; red onion; eggs; bread crumbs; chutney; prosciutto; olive oil; potatoes; cream; -

Submitted by sean

Prosciutto wrapped mini-meat loaves served with a fruit chutney and garlic mashed potatoes. Spotted this recipe some time ago on an Australian site (taste.au?), tested, modified and converted it to American measurements and here it is.

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

45 min

Ingredients

BUNCH ROSEMARY SPRIGS *

CLOVES GARLIC
peeled

1 ½

POUNDS GROUND BEEF

EACH RED ONION
finely chopped

LARGE EGGS

CUP BREAD CRUMBS

TABLESPOONS CHUTNEY
peach, mango or other fruit *

X PROSCIUTTO
sliced lengthwise, depending upon size *

X OLIVE OIL
1 x olive oil, to drizzle(x) *

POUNDS POTATOES
peeled and diced

⅓

CUP CREAM
half and half

X -
steamed spinach, to serve(x) *

Directions

Preheat oven to 400℉ (200℃). Reserve eight small sprigs of the rosemary. Finely chop remaining rosemary leaves to make 2 tablespoons. Mince one of the garlic cloves.

Combine the chopped rosemary and garlic, beef, onion, egg, breadcrumbs and chutney in a medium bowl.

Divide beef mixture evenly into 8 portions. Shape each portion into oval shapes. Wrap each portion with a slice of prosciutto, tucking in a reserved rosemary sprig on the top.

Place meatloaves on a greased oven tray. Drizzle with a little olive oil and season with black pepper. Bake in preheated oven for 15 minutes or until cooked through when tested with a skewer.

Meanwhile, cook the potato and remaining garlic in a medium saucepan of boiling water for 10 minutes or until tender. Drain well. Return to pan and use a potato masher or fork to mash until smooth. Add cream and stir to combine. Taste and season with salt and pepper.

Place the meatloaves and garlic mashed potatoes on serving plates. Serve immediately with steamed spinach, if desired.