|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||56%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||5%|
|Total Sugars 4g|
|Vitamin C 26mg||132%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This meatloaf recipe takes a popular comfort-food staple and turns it into a dinner party-worthy centerpiece. Inside the meatloaf you'll find a spiral of pesto, mozzarella, fresh basil, and roasted red peppers. The whole thing is then wrapped in prosciutto, which adds a flavorful umami boost and bakes into a delicately crisp crust in the oven.
Although the meatloaf requires some extra steps, it uses mostly pantry ingredients with no additional cooking involved. It also serves as a template for other flavor combinations, such as sautéed mushrooms and spinach, or cheddar, roasted poblano, and cornbread.
Serve the meatloaf with simple mashed potatoes, creamy polenta, or even a side of pasta with tomato sauce. If you have any left over, it would make a delicious sandwich the next day.
"This meatloaf requires some more effort than your everyday meatloaf, but is relatively easy to put together. Just be sure to fully seal the sides and bottom seam of the meatloaf to prevent any of the mozzarella from oozing out. I loved the melty cheese and the crisp prosciutto shell." —Young Sun Huh
3 large eggs, lightly beaten
1 pound ground beef
1 pound spicy Italian sausage, casings removed
1 medium onion, grated
3 cloves garlic, finely chopped
1/2 cup Italian breadcrumbs
2 teaspoons Italian seasoning
2 teaspoons ground black pepper
1/2 cup store-bought or homemade pesto
2 roasted red peppers, blotted dry and cut into small pieces (from a 12 ounce jar; about 1 cup chopped)
20 basil leaves
8 ounces shredded mozzarella
6 ounces thinly-sliced prosciutto
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F. Line a baking sheet with foil.
In a large bowl, beat the eggs with a fork, then add the beef, sausage, onion, garlic, breadcrumbs, Italian seasoning, and black pepper; mix together until well combined.
Pat and spread out the meat mixture into a 12- by 10-inch wide rectangle on a large piece of parchment paper.
Spread the pesto on top and layer the peppers, basil leaves, and mozzarella, leaving an empty 1-inch border on all sides.
With the shorter side facing you, roll the loaf up like a jelly roll using the edges of the paper to assist.
Pinch and seal both ends of the loaf, as well as the bottom seam, to prevent any of the filling from spilling out.
Arrange 4 to 5 slightly overlapping slices of prosciutto on the foil-lined baking sheet to about the length of the meatloaf.
Place the meatloaf seam-side down on top of the prosciutto layer.
Wrap each end of the meatloaf with another slice of prosciutto first, then pull up the bottom slices of prosciutto to wrap around the bottom half of the meatloaf.
Shingle another 4 to 5 slices on top and wrap securely around the meatloaf. The entire meatloaf should be tightly encased in prosciutto.
Bake until a meat thermometer inserted in the center reads 150 F, about 1 hour to 1 hour 10 minutes.
Let rest 10 minutes before slicing. The temperature will continue to rise to 160 F as the meatloaf sits,
- When filling the meatloaf, make sure to leave a gap of one inch on all sides, as the filling will naturally spread out as you roll it.
- You might experience some melted cheese spilling out as the meatloaf cooks in the oven. Take care to pinch and seal the ends and the bottom seam of the rolled meatloaf to avoid this.
- Don't use premium, top-quality prosciutto since it will ultimately get cooked. Opt for a good-quality packaged prosciutto from the supermarket that is thinly sliced, separated by pieces of paper, and easy to handle.
- Make sure to let the meatloaf rest for 10 minutes before you slice it. It will be easier to slice and all the juices won't run out.
- A serrated knife will help you cut through the prosciutto layer and will yield neat slices.
- If you only have plain breadcrumbs, add an extra teaspoon of Italian seasoning to the meat mixture.
- Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.
- Substitute the basil leaves with 1 cup of thawed frozen spinach (squeezed dry).
- For a sharper flavor, replace the mozzarella with thinly-sliced provolone.
How to Store and Freeze
- Refrigerate leftover meatloaf in a shallow, airtight container or wrap tightly with foil or plastic wrap. Use leftover refrigerated meatloaf within 4 days.
- For longer storage, the meatloaf may be frozen. Wrap the meatloaf or slices tightly with plastic wrap and heavy-duty foil and freeze for up to 4 months. Defrost frozen cooked meatloaf in the refrigerator overnight.
- Reheat leftover meatloaf in the microwave or in a 350 F oven until it reaches at least 165 F, the minimum safe temperature for leftover cooked food.
What ingredient keeps meatloaf from falling apart?
Meatloaf usually contains binders such as breadcrumbs and eggs to hold it together.