CHICKEN, RICE & PROSCIUTTO LOAF

SERVES 6 PREP 20 MINS + CHILLING COOK 1 HOUR 10 MINS

• ½ cup medium-grain rice

• 80g butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 2 tsp fennel seeds

• 500g chicken mince

• ½ cup dried cranberries

• ½ cup pistachios

• 2 eggs, beaten

• 2 tbsp Worcestershire sauce

• 2 tbsp tomato sauce

• 8 thin slices prosciutto

• 1 tbsp plain flour

• 1 cup chicken stock

• steamed broccolini, to serve

1 In a small saucepan, cook rice following packet directions for rapid boil method. Drain. Cool.

2 In a medium frying pan, melt half the butter on medium. Saute onion, garlic and fennel 4-5 mins.

3 Remove from heat and transfer to a large bowl with mince, rice, cranberries, pistachios, eggs and sauces. Season and mix well.

4 Place a long sheet of plastic wrap on a clean surface. Place prosciutto across the width, overlapping slightly. Roll mince mixture into a log. Place in the middle of prosciutto crossways. Roll up tightly, using the wrap to fully enclose mince in prosciutto. Roll up with another piece of plastic wrap across the belly of the loaf, tightening into a round shape as you roll. Chill 30 mins.

5 Preheat oven to 180°C. Line an oven tray with baking paper.

6 Place meatloaf seam-side down on tray. Bake, covered with foil 20 mins. Uncover and bake a further 20-25 mins until cooked through.

7 Meanwhile, in a small saucepan, melt remaining butter on medium. Stir in flour. Cook 1 min until golden. Stir in stock and pan juices. Bring to boil, stirring. Simmer gravy for 3 mins.

8 Serve meatloaf in slices, with gravy and steamed broccolini.

TIP

This is perfect for leftovers the next day in sandwiches.