Mini Prosciutto-Wrapped Turkey Meatloaf

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INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds russet potatoes, peeled and quartered
  • 1 cup whole milk, divided
  • 5 tablespoons butter, cubed
  • Sea salt
  • 1 cup fresh breadcrumbs
  • 1/2 cup fresh herbs (thyme, rosemary, parsley), chopped
  • Zest of 1 lemon
  • 1/4 cup tomato paste
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 large egg
  • 1/2 cup grated carrots
  • 1 1/3 pounds ground beef
  • 48 slices prosciutto
  • Freshly grated Parmesan cheese
  • Freshly ground black pepper, to taste


  • METHOD:

    Preheat oven 350°F, and line a baking sheet with parchment paper.

    Heat olive oil in a large skillet over medium-high heat.
    Add in onion and sauté, stirring occasionally until golden, about 8 minutes.
    Add in garlic and cook, stirring often, 2 minutes more.
    Remove from heat and let mixture cool slightly.

    Meanwhile, bring a large pot of salted water to a boil over medium heat.
    Add in potatoes and cook, uncovered, about 15 minutes or until completely tender.
    Drain well.
    Transfer potatoes back to pot and mash until smooth.
    Add in 3/4 cup milk and butter, and fold in with a spatula until well combined.
    Liberally season with salt to taste.

    In a large bowl, mix together breadcrumbs and remaining 1/4 cup milk, and let sit 5 minutes to soften.
    Add in onion and garlic mixture, along with herbs, lemon zest, tomato paste, Worcestershire sauce, mustard, egg, carrots and ground beef.
    Season with a large pinch of salt, and mix together with hands or a spoon until just combined.
    Set aside.

    Place 2 slices of prosciutto in each cup of 2 standard size muffin tins, making sure to fully cover the bottom and the sides, leaving about 1/2 inch overhang on all sides.
    Firmly press about 1/4 to 1/3 cup ground beef mixture into each prosciutto-lined mold.

    Bake in oven 20 minutes or until just cooked through.
    Remove meatloaves from tins and place on the prepared baking sheet.
    Top each meatloaf with 3 tablespoons mashed potatoes.
    Grate Parmesan cheese over each meatloaf and sprinkle with pepper.

    Preheat broiler to high and broil for 8 to 10 minutes until the tops are golden.
    Serve immediately with roasted tomato jam or ketchup, if desired.

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    COMMENTS / REVIEWS

    1. d

      Unfortunately it is not in my taste.I do not recommend it.

    2. S

      I am currently eating it by the bucket

    3. S

      I will be making this again! Thanks for sharing.

    4. M

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    5. K

      Loved it. Simple, but very tasty.

    6. L

      I admittedly made a few changes, but I think the concept is the same and made it so good.

    7. Y

      What a beautiful recipe you put together for us.

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