Meatloaf With Tomato Sauce

• 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

1. Preheat the oven to 325u0b0F. 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.
2. 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.
3. 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.
4. 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.

beef, tomatoes, parsley, thyme, fullfat natural yogurt, egg, mustard, salt, ground black pepper, onions, garlic, mozzarella, oil, sugar, tomato, paprika, tomatoes, ham, rocket

Taken from recipes-plus.com/api/v2.0/recipes/29936 (may not work)