Description
This prosciutto wrapped Italian meatloaf is simple to make and so loaded with flavor! The sun-dried tomato pesto sauce really sends it over the top.
Ingredients
- FOR THE SUN-DRIED TOMATO PESTO:
- 1 jar (8 1/2 Oz. Size) Sun-dried Tomatoes, Packed In Oil
- ½ cups Pine Nuts
- ½ cups Freshly Grated Parmesan Cheese
- 1 clove Garlic
- FOR THE MEATLOAF:
- 2 cloves Garlic, Minced
- 1 sprig Fresh Rosemary, Finely Chopped
- 1 Tablespoon Fresh Basil, Finely Chopped
- ½ teaspoons Salt
- ½ teaspoons Dried Onion
- 1 pinch Crushed Red Pepper
- ¼ cups Freshly Grated Parmesan Cheese
- 1 whole Egg
- 1 pound Ground Beef
- ¼ pounds Thinly Sliced Prosciutto
Preparation
First, make the pesto sauce. Set up a food processor and combine the sun-dried tomatoes with the oil they were packed in, pine nuts, parmesan and garlic in its bowl. Puree the mixture until it is a thick paste. Set it aside. Then make the meatloaf. Combine the garlic, rosemary, basil, salt, dried onion, crushed red pepper, parmesan and egg in a large bowl. Stir it all together to mix it. Then add in the beef and mush it all together with clean hands. Set the mixture aside.
Preheat oven to 375ºF and get out a sheet tray. Line the sheet tray with a silicone mat or aluminum foil. Lay out the prosciutto in a single layer on the pan with the long edges hanging over the width of the pan. Spread half of the sun-dried tomato pesto on the prosciutto, then form the meat mixture into a loaf down the length of the prosciutto bed. Spread the remaining pesto sauce on top of the meatloaf, then gently roll up the loaf in the prosciutto so that it is wrapped in it. Bake the meatloaf for 40–50 minutes.
The prosciutto will get wonderfully crispy and the meat will absorb the flavors of the pesto sauce. When it is done, let the meatloaf rest for 5–10 minutes. Then slice and serve it immediately with your favorite sides! It also makes an amazing sandwich the next day.
