INGREDIENTS:
METHOD:
Preheat oven 350°F, and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium-high heat.
Add in onion and sauté, stirring occasionally until golden, about 8 minutes.
Add in garlic and cook, stirring often, 2 minutes more.
Remove from heat and let mixture cool slightly.
Meanwhile, bring a large pot of salted water to a boil over medium heat.
Add in potatoes and cook, uncovered, about 15 minutes or until completely tender.
Drain well.
Transfer potatoes back to pot and mash until smooth.
Add in 3/4 cup milk and butter, and fold in with a spatula until well combined.
Liberally season with salt to taste.
In a large bowl, mix together breadcrumbs and remaining 1/4 cup milk, and let sit 5 minutes to soften.
Add in onion and garlic mixture, along with herbs, lemon zest, tomato paste, Worcestershire sauce, mustard, egg, carrots and ground beef.
Season with a large pinch of salt, and mix together with hands or a spoon until just combined.
Set aside.
Place 2 slices of prosciutto in each cup of 2 standard size muffin tins, making sure to fully cover the bottom and the sides, leaving about 1/2 inch overhang on all sides.
Firmly press about 1/4 to 1/3 cup ground beef mixture into each prosciutto-lined mold.
Bake in oven 20 minutes or until just cooked through.
Remove meatloaves from tins and place on the prepared baking sheet.
Top each meatloaf with 3 tablespoons mashed potatoes.
Grate Parmesan cheese over each meatloaf and sprinkle with pepper.
Preheat broiler to high and broil for 8 to 10 minutes until the tops are golden.
Serve immediately with roasted tomato jam or ketchup, if desired.
Mmmm lovely
Thanks. It's delicious.
Made this tonight and it was wonderful!
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
Made this last night for my family and we love it.