Lunch: Prosciutto-Stuffed Meat Loaf Recipe

Ingredients

1 cup finely chopped red onion
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
1/2 pound whole fresh mushrooms, coarsely chopped
3/4 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
1-3/4 cups soft sourdough bread crumbs
3/4 cup grated Parmesan cheese
1/3 cup minced fresh parsley
1 teaspoon minced fresh thyme
1-1/2 pounds lean ground beef
3/4 pound bulk Italian sausage

Instructions

In a large skillet, saute onion in oil and butter for 2 minutes. Add garlic; cook 1 minute longer. Add mushrooms; cook 6-8 minutes longer or until mushrooms are tender and no liquid remains. Stir in salt and pepper.
In a large bowl, combine the eggs, bread crumbs, Parmesan cheese, parsley, thyme and mushroom mixture. Crumble beef and sausage over mixture; mix well.
On a large piece of heavy-duty foil, pat beef mixture into a 15-in. x 10-in. rectangle. Layer the prosciutto, Havarti, basil and tomatoes to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seams and ends.
Place seam side down in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350 ° for 75-85 minutes or until no pink remains and a meat thermometer reads 160 °. Let stand for 5 minutes. Using two large spatulas, carefully transfer meat loaf to a serving platter.

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