Pork Meat Loaf in Prosciutto

Pork Mince Meat Loaf

2 slices fresh white bread, crusts removed
500g minced pork
1 onion chopped.
1 garlic clove, chopped
Big handful of parsley
1 Tbsp fresh chopped oregano or 1 tsp dried
4 Tbsp grated parmesan
1 egg, beaten
8 slices prosciutto

Preheat oven to 190C or 170C fan forced.
Blitz bread in food process until crumbs, tip into a bowl.
Put onion, garlic, parsley and oregano in food processor and whiz until finely chopped. Tip into bowl.
Add pork mince, parmesan and egg and mix well.

Use the prosciutto to line a 1.5 litre loaf tin.
Spoon in meatloaf mix and press down well.
Flip overhanging prosciutto over the top.
Put loaf tin in a roasting tray, then add boiling water to tray to halfway up to loaf tin.

Bake, uncovered, for 1 hour until loaf shrinks away from the sides of the tin.

Cool in tin for 10 minutes, then drain off excess liquid and turn out on a board.
Cut into slices and serve warm with veggies or cold with salad.