Meatloaf With Tomato Sauce - cooking recipe

Ingredients

1 kg beef mince
100 g sun-dried tomatoes, chopped
1 tbsp dried parsley
1 tbsp dried thyme
150 g full-fat natural yogurt
1 None egg
2 tsp Dijon mustard
1/2 tsp salt
1 tsp freshly ground black pepper
2 None onions, peeled and finely diced
4 cloves garlic, peeled and finely diced
250 g mozzarella, drained and diced
2 tbsp oil
1 tsp sugar
2 tbsp tomato puree
1/4 tsp paprika
2 x 400 g cans chopped tomatoes
10 slices Parma ham
40 g rocket

Preparation

Preheat the oven to 325\u00b0F. Line a baking pan with foil. Place the ground beef, sun-dried tomatoes, parsley, thyme, yogurt, egg, mustard, salt, pepper, 1/2 the onions and 1/2 the garlic in a bowl and mix well. Transfer to a piece of plastic wrap and, using your hands, press into a 9-inch square.
Sprinkle the mozzarella over the middle, leaving a 3/4-inch border around the edges. With the help of the plastic wrap, roll up tightly. Using your hands, form into a loaf shape. Score the top several times with a knife. Place on the prepared pan. Bake for 1 hour.
Heat the oil in a medium saucepan on medium-high heat. Saute the remaining onions and garlic until softened. Add the sugar and tomato paste and cook for 2 mins. Stir in the paprika and season with salt and black pepper. Add the canned tomatoes and bring to a boil. Reduce heat to low and simmer for 10 mins. Season again to taste and keep warm.
Heat a large skillet on medium heat. Cook the prosciutto until crispy. Remove the meatloaf from the oven and transfer to a serving platter. Arrange the prosciutto and arugula on top. Serve with the sauce.