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TEST KITCHEN APPROVED

Prosciutto-Stuffed Meat Loaf

Name: Prosciutto-Stuffed Meat Loaf
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 6-8 servings
Cuisine: Europe, Italian
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; FILLING:; 3 ounces thinly sliced prosciutto; 5 ounces thinly sliced Havarti cheese; 1-1/4 cups loosely packed basil leaves, cut into thin strips; 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 45 min. Bake: 1-1/4 hours

By Taste Of Home Editorial Team

Recipe by Carole Hermenau

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

An amazing blend of flavors—including prosciutto, sun-dried tomatoes, fresh basil and cheese—make this rolled loaf something special.

TEST KITCHEN APPROVED

Prosciutto-Stuffed Meat Loaf

Contest Winner

4 Reviews Add your review

Yield:6-8 servings

Prep:45 min

Cook:1 hour 15 min

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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
filling:

3 ounces thinly sliced prosciutto
5 ounces thinly sliced Havarti cheese
1-1/4 cups loosely packed basil leaves, cut into thin strips
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips

Text Ingredients

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Directions

1
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.

2
In a large bowl, combine the eggs, bread crumbs, Parmesan cheese, parsley, thyme and mushroom mixture. Crumble beef and sausage over mixture; mix well.
3
On a large piece of heavy-duty foil, pat beef mixture into a 15x10-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.
4
Place seam side down in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 75-85 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Using two large spatulas, carefully transfer meat loaf to a serving platter.