Prosciutto-Wrapped Meatloaf

Prosciutto-Wrapped Meatloaf


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This revamped meatloaf will dispel all misconceptions about meatloaf. The crispy prosciutto seals in the ground beef keeping it moist and adding a salty crunch.

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Time needed

20 min preparation + 90 min cooking

Serving Size / Yield

8 servings


  • 1 Tbs. olive oil
  • 1 garlic clove, finely chopped
  • ¾ C. ketchup
  • ¼ C. apple cider vinegar
  • 3 Tbs. dark brown sugar
  • ¼ tsp. cayenne pepper
  • ¾ C. low-sodium chicken broth
  • ½ C. chopped fresh parsley
  • 2 large eggs
  • ⅔ C. fine breadcrumbs
  • ½ C. finely grated Parmesan
  • 1 Tbs. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 2 lb. ground beef chuck (15% fat)
  • 6 strips thinly sliced prosciutto

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Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper.
Heat oil over medium in a small skillet. Cook and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.
Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"), smoothing surface. Spread reserved ketchup mixture over top and drape prosciutto across the top the loaf, tucking underneath. Bake until an instant-read thermometer inserted into the center registers 165° and prosciutto is crisp, 70–80 minutes. Let rest 10 minutes before slicing.

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