Ingredients:
1kg beef mince
1 tblspn olive oil
1 tblspn Worcestershire
1 onion chopped
½ cup grated cheddar
3 cloves garlic crushed
1 cup fresh breadcrumbs
½ cup grated parmesan
2 tblspns parsley chopped
2 eggs, whisked
3 tblspns basil chopped
Salt & pepper
2 tblspns tomato paste
5 hardboiled eggs
10 slices Prosciutto
 
Method:
Heat the oil in a frypan and sauté the onion and garlic until tender. Add this to a large bowl with the mince, breadcrumbs, parsley, basil, paste, Worcestershire, cheeses, 2 eggs, salt and pepper. Mix everything together thoroughly (this works best if you use your hands). Lay a large sheet of alfoil down on the bench and spread the slices of Prosciutto down the centre slightly overlapping. Spread half of the mince mixture across the centre of the bacon leaving the edges free. Place the boiled eggs facing end to end along the centre of the mince. Then pop the other half of mince over this and form into a brick shape. Wrap the bacon around the mince tucking in the ends then wrap everything in the alfoil. Place on a baking tray and cook at 180° for 30 minutes. Remove the foil the bake until cooked through and browned, approx. another 30 minutes. Take out and allow to rest for 15 minutes. Slice and serve with gravy of your choice.
  
Serves: 6

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