Prosciutto di Parma Wrapped Mini-Meatloaf - Featured Recipe -
Featured Recipes

Prosciutto di Parma Wrapped Mini-Meatloaf

Categories: Italian, Italian-American, Poultry
Step 1
2 tbsp • Olive oil
1 cup • Diced onion
1/3 cup • oil-packed sundried tomatoes, chopped
2 • Garlic cloves • minced
3/4 cup • seasoned dry breadcrumbs
3/4 cup • Milk
20 oz • Ground turkey
1 • Egg
3/4 tsp • Salt
1/2 tsp • Pepper
2 tbsp • Chopped fresh parsley
1/2 tsp • Dried oregano
1/4 tsp • Dried thyme
• 8 to 12 slices (4 to 8 ounces) Prosciutto di Parma
Heat oven to 375F. In a large skillet over medium heat, heat oil. Add onion, cook, stirring occasionally, 7 to 10 minutes or until onion is translucent. Add tomatoes and garlic; cook 1 minute. Transfer to a large bowl. Add breadcrumbs, milk, turkey, egg, salt, pepper, parsley, oregano and thyme; mix until combined. On a baking sheet, set up four 4 1⁄2 x 2 1⁄2-inch loaf pans. Line the bottom and sides of the pans with the prosciutto slices letting them overlap the sides of the pans. Dividing evenly, add the meat mixture to the pans patting down to smooth. Fold the ends of the prosciutto over the meat to enclose it. Cover pans with aluminum foil. Bake on the baking sheet 20 minutes; uncover pans and return to oven. Bake about 8 more minutes until cooked through (155F). Remove from oven. Let rest 3 minutes.

Pour off and discard pan juices. Remove loaves from pans. Serve whole or sliced.

Yield: 4 small meatloaves; 4 to 6 servings


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