Recipe: Pine nut and prosciutto meatloaf bites

Makes 8 small loaves

400 g minced pork

400 g minced veal

1 onion, coarsely grated

1/3 cup (50g) pine nuts, lightly roasted

1/2 cup (35g) fresh breadcrumbs

1/2 cup chopped flat-leaf parsely

1 tsp ground cumin

1 tsp ground coriander

2 eggs, lightly beaten

1/2 cup (125nl) milk

16 thin slices prosciutto

1. Preheat oven to 200 degrees celsius. Place pork mince, veal mince, onion, pine nuts, breadcrumbs, parsley, cumin and coriander in a large bowl. Using your hands, mix well to combine. Season to taste with the black pepper. Whisk eggs and milk together in a small bowl. Add the mince mixture and stir until well combined.
2. Grease an 8-hole bar tin tray* then line each hole widthways with 2 slices of prosciutto, allowing the slices to hang over the sides of holes. Spoon mince mixture into holes, over prosciutto. Press mixture down frimly with the back of a spoon then level tops. Fold overhanging prosciutto over to cover tops. At this point, the meatloaves can be covered and refrigerated overnight - cook them just before leaving home.
3. Bake meatloaves for 30 minutes or until juices run clear when a skewer is inserted into the centre. Serve warm or at room temperature.

* Baker's Secret makes 8-hole bar tin trays ('Mini petite loaf pan'). These are available from some supermarkets and most major department stores.