Individual fennel, venison, pork and prosciutto meat loaves with roasted baby apples

2 Tablespoons olive oil

1 medium bulb fennel, finely chopped

3 cloves garlic, sliced

1 leek, finely chopped

1 cup (70gr) sourdough breadcrumbs

1/4cup (60ml) milk

300gr pork mince

300gr venison mince

1/3 cup oregano leaves

1 teaspoon sea salt flakes

Cracked black pepper

12 thin slices prosciutto

6 large sage leaves

¼ cup (60ml) maple syrup

6 small red apples

Preheat oven to 200 degrees Celsius. Heat half the oil in a large frying pan over medium heat. Add fennel, garlic and leek and cook for 6 – 8 minutes or until softened.

Place the breadcrumbs and milk in a large bowl and set aside to soften. Add pork & venison mince, oregano, salt, pepper and fennel mixture and mix well to combine.

Lightly grease 6 x 5 cm x 9 cm, ¾ cup capacity (180ml) mini loaf tins and line each with prosciutto.

Divide the mince mixture between the tins. Fold over the prosciutto, tucking a sage leaf under the prosciutto. Brush with a tablespoon of the maple syrup and remaining oil. Cook for further 10-15 minutes or until apples are tender and meatloaves are golden and cooked through. Set aside to rest for 10mins before serving. Sprinkle with pepper. SERVE 6.

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