Parmigiana meatloaf with arrabbiata sauce

SERVES 6 PREP + COOK TIME 1 HOUR 30 MINUTES

2 slices white bread (90g)

½ cup (125ml) milk

1 tablespoon olive oil

1 medium carrot, chopped finely

1 trimmed celery stalk, chopped finely

3 shallots, chopped finely

2 cloves garlic, crushed

1 teaspoon crushed fennel seeds

1kg pork and veal mince (see tip)

1 cup (120g) pitted green Sicilian olives

1 tablespoon finely chopped thyme

12 slices prosciutto

1½ cups (150g) shredded pizza cheese To serve: extra thyme sprigs and salad leaves

ARRABBIATA SAUCE

400g jar arrabbiata pasta sauce 1 tablespoon red wine vinegar 1 tablespoon brown sugar

1 Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.

2 Place bread and milk in a large bowl; stand for 10 minutes or until milk is absorbed.

3 Meanwhile, heat olive oil in a large saucepan over medium-high heat; cook carrot, celery, shallots, garlic and fennel seeds for 5 minutes or until soft. Add carrot mixture to bread mixture with mince, olives and thyme; season well. Mix well.

4 To make arrabbiata sauce, place ingredients in a small saucepan and bring to the boil. Simmer for 5 minutes or until thickened slightly.

5 Shape meatloaf mixture in a 25cm round, 1.75-litre roasting dish or pan. Arrange prosciutto slices slightly overlapping to cover top and side, tucking the overhang under the base of the meatloaf. Pour sauce around the base of dish. Sprinkle pizza cheese on meatloaf to cover top and side.

6 Bake meatloaf for 1 hour or until cooked through and browned.

7 Serve meatloaf topped with extra thyme sprigs and salad leaves.