Directions

1. Dice the beef and pork into 5 cm square pieces and combine on a plate in the freezer for 30 minutes to snap cold.

2. Set up the meat grinder and insert the medium cutting blade.

3. Heat the butter, olive oil or ghee in a small pan and cook the onion on a low heat with the lid on for 10 minutes or until soft and caramelised. Stir once to avoid sticking and when it’s done, set aside to cool.

4. While the onion is cooking prepare all the meatloaf ingredients.

5. Finely chop approx. 10 large sage leaves and 1 sprig of rosemary and leave the rest whole to add to the roasting pan sauce.

6. Preheat the oven to 180ºC / 356ºF

7. Take the meat from freezer, turn it out onto the tray and grind into a large bowl. TIP – to get the last of the meat from inside the grinder, simply feed one slice of your favourite GF or Paleo bread into the grinder. You can allow the bread to blend into the mix or remove the bowl before it lands.

8. Add all the other meatloaf ingredients (except the prosciutto) to the bowl and mix thoroughly with your hands to combine all the flavours.

9. Grease the base of a large roasting dish.

10. Shape the ground meat into a log in the centre.

11. Lay strips of prosciutto across the meat loaf, pressing it gently into the surface to stick and tucking it under the base.

12. Scatter pieces of quartered onion around the edge.

13. Cover with foil and roast in the oven for 30 minutes.

14. When it’s done, take the meatloaf out of the oven and discard the foil.

15. Mix the broth, orange juice, tomato paste and honey in a jug then pour into the pan around the meatloaf. Scatter with the reserved herbs and cranberry’s, then return to the oven for a final 30 minutes, or until cooked through. Take the pan out of the oven mid-way to spoon the sauce over the meatloaf.

16. Serve hot with plenty of the pan sauce, baked onion and cranberries.