Pork and Prune Meatloaf with Salmoriglio

by Leah Halmagyi


  • 4 pork and fennel sausages
  • ½ red onion, finely diced
  • 6 cloves garlic, minced
  • 1 Tbsp Dijon mustard
  • 1 bunch parsley, finely diced
  • 2 egg yolks
  • ¼ cup breadcrumbs
  • 8 prunes, finely chopped
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 1 bunch oregano
  • 2 lemons, diced
  • shiso leaves, to garnish


1 Preheat oven to 180°C. Remove the sausage skins, then mix with the onion, half the garlic, mustard and half the parsley, and knead well. Mix in the yolks and breadcrumbs.  Add the prunes then season generously with salt and pepper. Roll into a 30cm log, then arrange on a lined oven tray. Brush with 2 tsp olive oil, then bake for 20 minutes. Cool on a wire rack.
2 Combine the oregano with the remaining parsley, garlic and olive oil a blender and purée until smooth. Season with salt and pepper, then mix in the lemons. Spoon herb sauce into spoons, then top with slices of meatloaf. Garnish with shiso leaves.