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Prosciutto di Parma Wrapped Mini-Meatloaf

Yield: 4 small meatloaves; 4 to 6 servings

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Prosciutto di Parma Wrapped Mini-Meatloaf

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1/3 cup oil-packed sundried tomatoes, chopped
  • 2 cloves garlic, minced
  • 3/4 cup seasoned dry breadcrumbs
  • 3/4 cup milk
  • 1 package (about 20 ounces) ground turkey
  • 1 egg
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 8 to 12 slices (4 to 8 ounces) Prosciutto di Parma

Directions

  1. Heat oven to 375°F.
  2. In a large skillet over medium heat, heat oil.
  3. Add onion, cook, stirring occasionally, 7 to 10 minutes or until onion is translucent.
  4. Add tomatoes and garlic; cook 1 minute.
  5. Transfer to a large bowl.
  6. Add breadcrumbs, milk, turkey, egg, salt, pepper, parsley, oregano and thyme; mix until combined.
  7. On a baking sheet, set up four 4 ½ x 2 ½-inch loaf pans.
  8. the bottom and sides of the pans with the prosciutto slices letting them overlap the sides of the pans.
  9. Dividing evenly, add the meat mixture to the pans patting down to smooth.
  10. Fold the ends of the prosciutto over the meat to enclose it.
  11. Cover pans with aluminum foil.
  12. Bake on the baking sheet 20 minutes; uncover pans and return to oven.
  13. Bake about 8 more minutes until cooked through (155°F).
  14. Remove from oven.
  15. Let rest 3 minutes.
  16. Pour off and discard pan juices.
  17. Remove loaves from pans.
  18. Serve whole or sliced.

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