Prosciutto Wrapped Italian Meatloaf

October 5, 2016 8 Comments

My mom always made amazing dishes for us when I was growing up. She really inherited my Nana Jeanie’s magic in the kitchen and we were very lucky. When the weather got colder, one of her staples was the most incredible meatloaf. It was absolute pure, yummy comfort. So I decided to take her recipe and put a big Italian spin on it this week. This prosciutto wrapped Italian meatloaf was simple to make and so darn delicious!

Instead of the glaze my mom would make, I decided to make a simple sun-dried tomato pesto sauce. It was the perfect coating for the prosciutto wrapped Italian meatloaf!
Instead of the glaze my mom would make, I decided to make a simple sun-dried tomato pesto sauce. It was the perfect, super flavorful coating for the prosciutto wrapped Italian meatloaf! It came together so quickly in my food processor.
The meatloaf mixture was also really simple. It was just ground beef, parmesan cheese, herbs, seasoning and garlic held together with an egg. The key was to mix everything but the beef together first. That way I minimized how much I had to handle the ground beef when I mixed it in. That meant an extra tender and juicy prosciutto wrapped Italian meatloaf!
The meatloaf mixture was also really simple. It was just ground beef, parmesan cheese, herbs, seasoning and garlic held together with an egg. The key was to mix everything but the beef together first. That way I minimized how much I had to handle the ground beef when I mixed it in. That meant an extra tender and juicy prosciutto wrapped Italian meatloaf!
To assemble the prosciutto wrapped Italian meatloaf, I got out a sheet tray and lined it. Then I laid out the prosciutto in a single layer with the long ends hanging over the width of the pan. I slathered the sun-dried tomato pesto underneath and all around the meatloaf, then rolled it up in the prosciutto like a burrito!
To assemble the prosciutto wrapped Italian meatloaf, I got out a sheet tray and lined it. Then I laid out the prosciutto in a single layer with the long ends hanging over the width of the pan. I slathered the sun-dried tomato pesto underneath and all around the meatloaf, then rolled it up in the prosciutto like a burrito!
When it came out after 40 minutes of cooking, the prosciutto wrapped Italian meatloaf was a thing of glorious beauty. The prosciutto became wonderfully crispy and the meatloaf smelled so incredible!
When it came out after 40-50 minutes, the prosciutto wrapped Italian meatloaf was a thing of glorious beauty. The prosciutto became wonderfully crispy and the meatloaf smelled so incredible! It was a good thing that I lined my pan because the juices did run everywhere. I was happy about that because it meant a juicy dinner!

Oh my goodness, when I took my first bite I was in heaven! There was so much texture and flavor happening from the crispy prosciutto and tender meatloaf. I loved how the pesto sauce absorbed into the beef to really flavor it. Hubby went absolutely nuts for it. It also was so yummy the next day in a sandwich. Hope you all enjoy this Italian take on one of my favorite dishes growing up! xoxo

Prosciutto Wrapped Italian Meatloaf
Prosciutto Wrapped Italian Meatloaf
Prosciutto Wrapped Italian Meatloaf
Prosciutto Wrapped Italian Meatloaf

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5 from 3 votes
Prosciutto Wrapped Italian Meatloaf
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Prosciutto Wrapped Italian Meatloaf
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

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. 

Course: Main Course
Cuisine: Italian
Keyword: Meatloaf, Prosciutto Wrapped Italian Meatloaf
Servings: 6
Calories: 242 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE SUN-DRIED TOMATO PESTO
  • 1 jar sun-dried tomatoes packed in oil, 8.5 ounce size
  • 1/2 cup pine nuts
  • 1/2 cup 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried onion
  • 1 pinch crushed red pepper
  • 1/4 cup freshly grated parmesan cheese
  • 1 whole egg
  • 1 pound ground beef
  • 1/4 pound thinly sliced prosciutto
Instructions
  1. 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.
  2. Pre-heat the oven to 375 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.
  3. 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.
Nutrition Facts
Prosciutto Wrapped Italian Meatloaf
Amount Per Serving (1 serving)
Calories 242 Calories from Fat 146
% Daily Value*
Fat 16.2g25%
Saturated Fat 4.8g30%
Cholesterol 71mg24%
Sodium 926mg40%
Potassium 449mg13%
Carbohydrates 7.1g2%
Fiber 1.6g7%
Sugar 3.9g4%
Protein 18.2g36%
Calcium 110mg11%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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5 from 3 votes (2 ratings without comment)