Mini Meatloaves Wrapped in Prosciutto

No ratings yet

Welcome to a savory adventure in the world of comfort food – Mini Meatloaves Wrapped in Prosciutto. Bursting with flavor, these delightful morsels combine ground beef and pork with a medley of carrots, celery, onion, bell pepper, and garlic, elevated by the freshness of selected herbs. The secret to their succulence lies in adding breadcrumbs, milk, and eggs, ensuring a perfect texture and moisture balance. Wrapped in a savory embrace of prosciutto, these mini meatloaves will soon be your favorite!

Prep Time30

Cook Time30

Rest Time5

Total Time1 5

Course: Main dish

Cuisine: Italian

Keyword: Polpettone, Prosciutto-Wrapped Mini Meatloaves

Servings:

Calories: 609kcal

Author: Lee Clayton Roper

Ingredients

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 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
Kosher salt
Fresh ground pepper
8 slices prosciutto or pancetta - see Note below

Instructions

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.

Notes

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.

Nutrition