Meatloaf Ingredients:
- 2 lbs ground meat (I use meatloaf mix which is 1/3 pork, 1/3 beef, and 1/3 veal)
- 2 clove garlic
- 1 t dried oregano
- 1 t dried parsley
- 1 t. dried basil
- 2 egg
- 1/2 c panko bread crumbs
- 1/2 c. shredded or grated parmesan cheese
- 4 ounces prosciutto
- 4 ounces mozzarella cheese
- ¼ c shredded Parmesan cheese
- ½ c julienned sundried tomatoes
Preperation:
Preheat the oven to 450ºF. In a mixing bowl, place the ground meat, garlic, oregano, parsley, basil, egg, panko, and ½ c. Parmesan cheese. Mix well and spread out in a rectangle on parchment paper (I use three sheets – one centered and two slightly off center on either side to lengthen the whole piece of paper). On one long side of the meatloaf, spread out the prosciutto evenly giving a 1-inch space without any fillings on either side of the filling area. Spread the mozzarella and parmesan evenly over the prosciutto. Sprinkle the sundried tomatoes evenly across the cheese mixture. Roll the meatloaf up jellyroll style and seal the ends by pinching together. Pinch the seam of the meatloaf down the entire length. Roll up in the parchment so six inches or so of parchment is at either end of the meatloaf. Tightly twist the ends of the parchment and place the rolled meatloaf on a cookie sheet. Bake 5 minutes at 450 then reduce heat to 350ºF. Bake 45 – 60 minutes at 350ºF or until baked through. Unwrap after cooling 15 minutes and slice. Serve with Red Wine Mushroom Sauce which follows.
Red Wine Mushroom Sauce Ingredients:
- 2 large shallots, sliced
- 1 lb. assorted wild mushrooms
- 4 T. butter
- 4 T. flour
- 1 c. red wine
- 3 cups strong chicken stock
Preperation:
Sauté shallots and chopped mushrooms in butter in a fry pan over medium heat. When vegetables are slightly softened, stir in flour and cook through, stirring to keep from sticking. Add red wine to deglaze the pan then slowly add chicken stock. Simmer until thickened and serve with meatloaf. The red wine makes the sauce pink. For a brown sauce, use white wine.
