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 - Quality Foods

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

Servings

Shop Ingredients

Makes 6 servings

1 kilogram ground beef

Not Available

1/4 cup milk

Not Available

2 large eggs

Not Available

1/2 cup dried bread crumbs

Not Available

1/3 cup freshly grated Parmesan cheese (not the dried powdered type)

Not Available

1 tsp dried basil

Not Available

1 tsp dried oregano

Not Available

2 large garlic clove, minced

Not Available

pinch red pepper flakes

Not Available

1/2 tsp salt

Not Available

1/2 tsp freshly ground black pepper, or to taste

Not Available

1 (100 gram) package sliced proscuitto (see Note)

Not Available

2 cups marinara sauce, or to taste (see Note)

Not Available

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.