


Italian-style Meatloaf with Parmesan and Prosciutto
Tender, comforting meatloaf flavoured Italian-style, with herbs, garlic, freshly grated Parmesan cheese and thin slices of silky, salty prosciutto. Serve it with pasta and a green vegetable.
Recipe - Qualicum

Italian-style Meatloaf with Parmesan and Prosciutto
Prep Time20 Minutes
Servings6
Cook Time70 Minutes
Ingredients
1 kilogram ground beef
1/4 cup milk
2 large eggs
1/2 cup dried bread crumbs
1/3 cup freshly grated Parmesan cheese (not the dried powdered type)
1 tsp dried basil
1 tsp dried oregano
2 large garlic clove, minced
pinch red pepper flakes
1/2 tsp salt
1/2 tsp freshly ground black pepper, or to taste
1 (100 gram) package sliced proscuitto (see Note)
2 cups marinara sauce, or to taste (see Note)
Directions
- Preheat oven to 350 F. Line a baking sheet with parchment paper. Place beef, milk, eggs, bread crumbs, cheese, basil, oregano, garlic, salt and pepper in a large bowl and gently mix to combine.
- Transfer meat to the baking sheet and form into a tight loaf that’s about 9-inches long and 5-inches wide. Drape the meatloaf, slightly overlapping the slices, with the prosciutto. Now firmly press on the prosciutto to ensure it tightly clings to the meatloaf. Bake meatloaf 70 to 75 minutes, or until cooked through and the centre of it reaches 160 F (71 C) or above on an instant-read meat thermometer.
- When meatloaf is cooked, tent with foil and rest 5 to 10 minutes. While meatloaf rests, place the marinara sauce in a pot, set over medium heat and bring to a simmer. When meatloaf has rested, slice with a sharp serrated knife and serve with the sauce.
Note: Jars are marinara sauce are sold in our bagged pasta aisle. Packages of sliced prosciutto are sold in our Deli Department.
20 minutes
Prep Time
70 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings

Canadian - CDN BF B/A Extra Ln Grnd Bf 91% FP, 1 Pound
$8.99/lb$1.98/100g

Dairyland - 2% Milk, Partly Skimmed, 4 Litre
$6.05$0.15/100ml

Western Family - Large White Eggs, 18 Each
$7.29$0.41 each

Abigails Kitchen - Original Bread Crumbs, 400 Gram
$4.99$1.25/100g

Deli Fresh - Parmigiano Reggiano Cheese, 150 Gram
$10.49 avg/ea$6.99/100g

Mccormick - Basil Leaves, 8 Gram
$5.99$74.88/100g

Mccormick - Oregano Leaves, 11 Gram
$6.99$63.55/100g

Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each

CLUB HOUSE - Organic Crushed Red Pepper, 23 Gram
Flyer Sale
2 for $5
$2.50 was $3.69$10.87/100g

Windsor - Fine Sea Salt Shaker, 750 Gram
$6.69 was $8.29$0.89/100g

Mccormick - Ground Black Pepper, 37 Gram
$5.99$16.19/100g

Marcangelo - Coppa Di Parma Sliced, 100 Gram
$9.99$9.99/100g

Mezzetta - Pasta Sauce - Marinara, 709 Millilitre
$9.29$1.31/100ml
Directions
- Preheat oven to 350 F. Line a baking sheet with parchment paper. Place beef, milk, eggs, bread crumbs, cheese, basil, oregano, garlic, salt and pepper in a large bowl and gently mix to combine.
- Transfer meat to the baking sheet and form into a tight loaf that’s about 9-inches long and 5-inches wide. Drape the meatloaf, slightly overlapping the slices, with the prosciutto. Now firmly press on the prosciutto to ensure it tightly clings to the meatloaf. Bake meatloaf 70 to 75 minutes, or until cooked through and the centre of it reaches 160 F (71 C) or above on an instant-read meat thermometer.
- When meatloaf is cooked, tent with foil and rest 5 to 10 minutes. While meatloaf rests, place the marinara sauce in a pot, set over medium heat and bring to a simmer. When meatloaf has rested, slice with a sharp serrated knife and serve with the sauce.
Note: Jars are marinara sauce are sold in our bagged pasta aisle. Packages of sliced prosciutto are sold in our Deli Department.