Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Prosciutto-Stuffed Meat Loaf
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- #127080
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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