Mini Meatloaves Wrapped in Prosciutto are impressive little bundles of warmth and deliciousness – tender and moist on the inside, crispy on the outside.
1 cup breadcrumbs
1/2 cup milk (whole, 2% or skim)
2 tablespoons extra virgin olive oil
2 large carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
1/2 fresh green bell pepper, seeded and chopped
4 cloves garlic, chopped or pressed
1 pound ground beef (I like 85% lean)
1 pound ground pork
1/4 cup chopped fresh Italian (flat leaf) parsley
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh sage
2 large eggs, beaten
Fresh ground pepper
8 slices prosciutto (or pancetta – see Note below)
- Preheat oven to 350 degrees.
- In small mixing bowl, stir together the breadcrumbs and milk. Set aside.
- In a large skillet or sauté pan, heat the oil over medium heat. Add the carrot, celery, onion, bell pepper and garlic and cook until soft, stirring occasionally. Remove from heat to cool a bit.
- In a large mixing bowl, mix together the ground beef, pork, parsley, thyme and sage. Mix in the celery-onion mixture, the breadcrumb-milk mixture and the eggs until well blended (I like to use my hands). Season with salt and pepper.
- Line 4 small (2 1/2- by 5-inch) loaf pans with 2 slices of prosciutto each – it should hang over the long sides of the pan. Divide the meat mixture evenly between the pans; push down and flatten the top. Wrap any prosciutto ends sticking out over the top of the meat.
- Place filled loaf pans on a large rimmed cookie sheet and bake for 15 minutes. Remove from the oven and off the cookie sheet, and let cool for 5 minutes.
- Line the cookie sheet with foil (careful, it may still be hot!). Loosen loaves from the pans by running a knife around the sides, and invert partially cooked loaves onto prepared baking sheet. Continue cooking for another 15 minutes or until the prosciutto is crispy and the meat reaches an internal temperature of 150 degrees.
Make ahead: Mini loaves can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.
Note: I have made these both with prosciutto and pancetta, and they are delicious both ways. I find the pancetta a bit easier to work with, as most pre-sliced prosciutto is sliced very thin.