Prosciutto-Stuffed Meat Loaf Recipe

ingredients

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

Filling
3 ounces thinly sliced prosciutto
5 ounces thinly sliced Havarti cheese
1 1/2 cup loosely packed basil leaves, cut into thin strips
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips

directions

Saute onion in oil and butter for 2 minutes. Add garlic, cook one minute longer. Add mushrooms and cook 6 to 8 minutes or until mushrooms are tender and no liquid remains. Stir in salt and pepper.

In a bowl, combine 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 x 10 inch rectangle. Layer the prosciutto, Havarti, basil and tomatoes to within 1 inch 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 x 9 inch baking dish. Bake uncovered, at 350 degrees F for 75 to 85 minutes or until no pink remains. Using two large spatulas, carefully transfer meat to a serving platter.

nutrition data

Nutritional data has not been calculated yet.