Ingredients

•          2 slices fresh white bread, crusts removed
•          500g pack minced pork
•          1 onion, roughly chopped
•          1 garlic clove, roughly chopped
•          big handful of parsley
•          1 tbsp fresh chopped oregano or 1 tsp dried
•          4 tbsp freshly grated parmesan
•          1 egg, beaten
•          8 slices prosciutto

Method

•          STEP 1

Heat the oven to 190C/fan 170C/gas 5. Put bread in processor and blitz to make crumbs, then tip into a bowl with the pork.

•          STEP 2

Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.

•          STEP 3

Use the rest of the prosciutto to line a 1.5 litre loaf tin. Spoon in the meatloaf mix and press down well. Flip the overhanging prosciutto over the top, then put the loaf tin into a roasting tray.

•          STEP 4

Pour hot water from the kettle into the roasting tray to come halfway up the loaf tin and bake for 1 hr until loaf shrinks from the sides of tin.

•          STEP 5

Cool in the tin for 10 mins, then drain off any excess liquid and turn out onto a board. Cut into thick slices and serve warm or cold with salad.