This meatloaf recipe takes a popular comfort-food staple and turns it into a dinner party-worthy centerpiece. Inside the meatloaf you'll find a spiral of pesto, mozzarella, fresh basil, and roasted red peppers. The whole thing is then wrapped in prosciutto, which adds a flavorful umami boost and bakes into a delicately crisp crust in the oven.
Ingredients
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3 large eggs, lightly beaten
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1 pound ground beef
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1 pound spicy Italian sausage, casings removed
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1 medium onion, grated
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3 cloves garlic, finely chopped
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1/2 cup Italian breadcrumbs
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2 teaspoons Italian seasoning
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2 teaspoons ground black pepper
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1/2 cup store-bought or homemade pesto
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2 roasted red peppers, blotted dry and cut into small pieces (from a 12 ounce jar; about 1 cup chopped)
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20 basil leaves
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8 ounces shredded mozzarella
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6 ounces thinly-sliced prosciutto
Description
- Preheat the oven to 350 F. Line a baking sheet with foil.
- In a large bowl, beat the eggs with a fork, then add the beef, sausage, onion, garlic, breadcrumbs, Italian seasoning, and black pepper; mix together until well combined.
- Pat and spread out the meat mixture into a 12- by 10-inch wide rectangle on a large piece of parchment paper.
- Spread the pesto on top and layer the peppers, basil leaves, and mozzarella, leaving an empty 1-inch border on all sides.
- With the shorter side facing you, roll the loaf up like a jelly roll using the edges of the paper to assist.
- Pinch and seal both ends of the loaf, as well as the bottom seam, to prevent any of the filling from spilling out.
- Arrange 4 to 5 slightly overlapping slices of prosciutto on the foil-lined baking sheet to about the length of the meatloaf.
