Prosciutto Spinach and Mozzarella Stuffed Meatloaf
If I have learned anything about historical cooking, it is that people for generations have loved meat wrapped around things, or even things wrapped around meat. While we do not typically see “stuffed” meat at many meals nowadays, you can still find little savory pies for sale at restaurants or served at the supper table. Do you love chicken pot pie or a pasty? These are simpler and quicker versions of more delicately made meat stuffings. I finally got up the courage to try my hand at making a stuffed meat dish, and came to the stuffed meatloaf. Simple to make yet complicated to look at, this dish is one that my family absolutely loved and devoured. They all looked at it with a bit of apprehension, but trusting my abilities, all ate it with faith and ended up big fans of the stuffed meatloaf.
ingredients & recipe:
stuffed meatloaf:
1 lb ground beef
1 lb ground pork
1 red bell pepper, chopped finely
1 small red onion, minced
1 cup Italian breadcrumbs
2 large eggs
1 tbsp mayonnaise
2 tbsp tomato paste
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp ground black pepper
1 heaping cup fresh spinach
6 oz fresh mozzarella, sliced or shredded
6 pieces prosciutto
tomato GLAZE:
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp granulated sugar
1 tsp Italian seasoning
DIRECTIONS:
Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together all of the ingredients except for the spinach, mozzarella, and prosciutto.
On the parchment paper lined baking sheet, spread the meat mixture into a 10x14 inch rectangle. Spread the meat with the spinach and then the mozzarella. Using the parchment to help guide the loaf, begin to roll the meatloaf up like a jelly roll, starting with one of the shorter ends. Continue to roll until it comes together and press together any open holes and pinch the ends closed. It does not have to be perfect when first rolling; you can fix any mistakes once it is all put together.
Cover the meat loaf with the pieces of prosciutto. Spinkle with more salt and pepper, if desired.
Bake in the oven for 50 minutes or until the meat registers 155° F with an instant read thermometer.
In a small dish, whisk together the tomato paste, Worcestershire sauce, sugar, and Italian seasoning. Brush the top of the meatloaf with the glaze. Bake for another 10 minutes.
Allow the meatloaf to rest for at least 15 minutes before slicing and serving.
This particular meatloaf has Italian flavorings with oregano, thyme, basil, red pepper, mozzarella, and prosciutto. It’s a perfect “one pan” meal for your next supper. With this dish, not many sides are needed as there is a lot going on. I would pair this with a bit of Italian bread and olive oil or a small side salad. Enjoy!
You can watch me make the meatloaf in the video above!
xoxo Kayla
