Marsala And Sage Meatloaf - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, minced
2 tbsp marsala
1 lb Italian pork sausages, casings removed
1 lb ground pork
1/2 cup fresh breadcrumbs
1 None egg, lightly beaten
1 tbsp fresh sage, chopped + extra leaves
2 slices prosciutto
3.5 oz mozzarella, sliced
1 tbsp all-purpose flour
1 cup beef stock
None None cooked polenta, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly grease an 8 x 4 inch loaf pan. Heat oil in a large frying pan over medium heat and saute onion and garlic for 3-4 mins, until onion is tender. Add 1 tbsp marsala. Let cool.
Combine sausage, ground pork, onion mixture, breadcrumbs, egg and chopped sage. Season. Press 1/2 mixture into prepared pan. Arrange 1 slice of prosciutto over top then mozzarella and sage leaves. Cover with remaining prosciutto then meat mixture. Bake for 30 mins.
Remove from oven. Drain cooking juices, reserving 1/4 cup juices. Bake for another 15-20 mins, until cooked through. Cover and let rest for 10 mins.
Meanwhile, to make gravy, heat reserved juices in a saucepan. Add flour and cook, stirring, for 1 min. Whisk in beef stock and remaining marsala. Bring to a boil, stirring, then simmer for 3 mins. Serve meatloaf with gravy and polenta.