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Prosciutto-Wrapped Mini Meatloaves

The tastiest way to serve meatloaf is by stuffing it into little prosciutto cups and topping it with mashed potatoes.

Recipe

Cook Time: 1 Hours

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

Let's get Cooking...

  1. Preheat oven 350°F, and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.