Proscuitto Wrapped Meatloaf

Most meatloaf recipes are pretty much the same and while perfectly good and satisfying, I always felt they lack imagination and are missing out on flavour. That said, there are typically two ingredients in conventional meatloaf recipes that I actually profoundly dislike. One is Ketchup and the other is Worcestershire Sauce. So here is a recipe that substitutes those two components with ingredients that I believe make for a better meat loaf. But there is more to it than just that, so…

Proscuitto Wrapped Meatloaf

Bruno
Take your same old boring meatloaf to the next level with this recipe and you will never go back to you the one your Grandma has handed down to you.
Prep Time 15 mins
Cook Time 1 hr 15 mins
10 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine International
Servings 8

Ingredients
  

Meatloaf

  • 1 kg Ground beef regular or lean but not extra lean
  • 8-10 slices Proscuitto
  • 250 ml Panko breadcrumbs
  • 1 Onion large
  • ¼ cup Kalamata olives pitted and chopped
  • 2 Eggs large
  • 3 cloves Garlic peeled, germ removed, roughly chopped
  • 1 tbsp BBQ sauce *see notes
  • ½ tin Tomato paste
  • 3 sprigs Thyme fresh, leafs only, *see notes
  • 1 sprig Rosemary fresh, leafs only, chopped, *see notes
  • 1 tsp Basil dried
  • 1 tsp Parsley dried
  • 3 tsp Beef bullion powder or 2 cubes crumbled
  • 1 tsp Black pepper

Glaze

  • 1 tin Tomato past about ¼ cup
  • 1 tbsp Honey e.g. wildflour
  • 3 tbsp Water warm
  • 2 tsp Soy sauce
  • 1 tsp Hot sauce optional

Instructions
 

  • Preheat oven to 180°C
  • Oil or spray a suitable loaf form or baking dish

Glaze

  • Mix all ingredient in a small bowl and set aside

Loaf

  • Add Panko to a large bowl
  • Chop onion into chunks and purée in a blender
  • Add onion purée to Panko and mix well
  • Add all dry ingredients and mix well
  • Add remaining ingredients and mix well using your hands
  • Form mixture into a loaf
  • On a clean surface or cutting board lay out proscuitto in two overlapping rows of 4 slices and place loaf at one end
  • Start rolling the loaf across the proscuitto. It shoud pick up the proscuitto but you may have to coax it along to adhere to the loaf
  • If necessary, use two more slices of proscuitto to cover the ends of the log
  • Transfer the loaf into the prepared loaf tin or baking dish
  • Brush ½ the glaze generously over the loaf
  • Bake the loaf for 45 minutes
  • Remove from oven and brush it with most of the remaing glaze
  • Bake the loaf for an additional 30 minutes
  • Remove from oven and let it rest for about 10 minutes
  • Turn out, brush remaining glaze over top and carve into slices about 20 to 25 mm thick
  • Serve with your favorite sides and gravy (Shown here wth Hasselback potato and green beans)

Notes

I use Bulls Eye Hickory BBQ sauce. It’s a staple in my house. Feel free to substitute with your favorite flavour, e.g. Chipotle, Guiness etc.
If fresh herbs are not available, substitute dry ones except for rosemary. Dried rosemary will not soften enough to integrate well into the finished loaf.
Keyword ground beef, panko, proscuitto
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