Prosciutto Meatloaf

Red Wine Mushroom & Prosciutto-Wrapped Meatloaf

Our Executive Chef has elevated an American classic with the addition of smoky porcini mushrooms and a delicious wrap of Prosciutto. Sliced and served alongside a bright salad or haricot vert, this meatloaf pairs wonderfully with our Reserve Cabernet Sauvignon.

1 ½ lb ground beef
1 lb ground pork
3 eggs
1 cup bread crumbs
2 tsp chopped thyme
1 cup grated parmesan cheese
2 tsp worchestershire sauce
¾ cup buttermilk
4 Tbsp kosher salt
1 Tbsp ground black pepper
1 tsp chopped garlic
1 yellow onion, chopped
2 cup cabernet sauvignon
4 oz dried porcini mushroom, rehydrated
2 Tbsp butter
1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
12-16 slices Prosciutto

Begin by sautéing the onions and garlic in butter and olive oil on low heat until the onions are translucent. Add the rehydrated porcini mushrooms and the red wine. Turn up heat and reduce the wine until there is about a 1/3 of a cup of liquid left. While that is reducing, combine all the other ingredients in a large mixing bowl. When the liquid and mushrooms have reduced, add to bowl as well. Mix together until completely combined.

Place a sheet of parchment paper on the counter and in the middle layer the prosciutto, slightly overlapping, until you have a square about 16 inches wide and about 10 inches tall. Place the meatloaf mixture in the middle of the prosciutto and form a log. Using the parchment paper as a lifting tool, start to wrap the prosciutto around the log as a whole from the bottom first. Finish the roll by bringing the bottom to the top and completely surrounding the meat with the prosciutto. Use the parchment paper to wrap the meatloaf, crimping the ends by twisting them.

Bake on a sheet tray for about 40 minutes at 375F or until the middle of the meatloaf reaches 155 degrees. When done, remove the parchment paper, slice and serve with your choice of accompaniments, and enjoy!

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