50g proscuitto (about 6 slices)
1 red onion, chopped
50g grated parmesan cheese
2 eggs
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
1 teaspoon crushed garlic
1 large handful flat leaf parsley
1/2 teaspoon dried italian herbs
40g gluten- free fresh breadcrumbs
1kg mince of choice
140g grated zucchini

Gravy
Juices from the meat loaf tray
1 tablespoon pure maize cornflour mixed in cold water
1 tablespoon tomato paste

Line a large 26x12x7cm loaf tin with plastic wrap, leaving the plastic overhanging at each end (enough to cover the loaf).
Place the proscuitto, onion, parmesan cheese,eggs,tomato paste, worcestershire sauce, garlic, parsley, dried herbs and 1/2 teaspoon salt into the bowl of a food processor and pulse to form a thick paste.
Spoon the paste into a large mixing bowl, then add the breadcrumbs, mince and grated zucchini.
Using clean hands, squeeze and mix the ingredients until fully combined.
Transfer the mixture into the tin, pushing down firmly to make a solid loaf.
Fold over the excess plastic wrap to cover and then refrigerate for a few hours for the flavours to develop.
When ready to bake preheat the oven to 180 degrees and grease a baking tin.
Uncover the meatloaf and flip it over into the baking tray, then remove the loaf tin and discard the plastic wrap.
Bake the meat loaf for about 70 minutes, or until well browned and the juices run clear when the loaf is pierced with a skewer.
Wrap in a double layer of foil to keep warm while you make the gravy.
To make the gravy, pour off all but 1 tablespoon of fat from the baking tin, then stir in the cornflour and cook over low heat for 1-2 minutes.
Pour in 375ml water, stirring to loosen the tasty brown bits on the bottom of the tin, then continue stirring until the sauce thickens.
Blend in the tomato paste, season with salt and pepper and strain into a gravy boat.
Carve the meatloaf into thick slices and serve smothered in gravy, with mashed potatoes, baked pumpkin and peas.