Serving Size / Yield
- 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
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.