Prosciutto wrapped mini meatloaves

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  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds russet potatoes, peeled and quartered
  • 1 cup whole milk, divided
  • 5 tablespoons butter, cubed
  • Sea salt
  • 1 cup fresh breadcrumbs
  • 1/2 cup fresh herbs (thyme, rosemary, parsley), chopped
  • Zest of 1 lemon
  • 1/4 cup tomato paste
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 large egg
  • 1/2 cup grated carrots
  • 1 1/3 pounds ground beef
  • 48 slices prosciutto
  • Freshly grated Parmesan cheese
  • Freshly ground black pepper, to taste


    Preheat oven 350°F, and line a baking sheet with parchment paper.

    Heat olive oil in a large skillet over medium-high heat.
    Add in onion and sauté, stirring occasionally until golden, about 8 minutes.
    Add in garlic and cook, stirring often, 2 minutes more.
    Remove from heat and let mixture cool slightly.

    Meanwhile, bring a large pot of salted water to a boil over medium heat.
    Add in potatoes and cook, uncovered, about 15 minutes or until completely tender.
    Drain well.
    Transfer potatoes back to pot and mash until smooth.
    Add in 3/4 cup milk and butter, and fold in with a spatula until well combined.
    Liberally season with salt to taste.

    In a large bowl, mix together breadcrumbs and remaining 1/4 cup milk, and let sit 5 minutes to soften.
    Add in onion and garlic mixture, along with herbs, lemon zest, tomato paste, Worcestershire sauce, mustard, egg, carrots and ground beef.
    Season with a large pinch of salt, and mix together with hands or a spoon until just combined.
    Set aside.

    Place 2 slices of prosciutto in each cup of 2 standard size muffin tins, making sure to fully cover the bottom and the sides, leaving about 1/2 inch overhang on all sides.
    Firmly press about 1/4 to 1/3 cup ground beef mixture into each prosciutto-lined mold.

    Bake in oven 20 minutes or until just cooked through.
    Remove meatloaves from tins and place on the prepared baking sheet.
    Top each meatloaf with 3 tablespoons mashed potatoes.
    Grate Parmesan cheese over each meatloaf and sprinkle with pepper.

    Preheat broiler to high and broil for 8 to 10 minutes until the tops are golden.
    Serve immediately with roasted tomato jam or ketchup, if desired.

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    1. S

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    2. B

      Love, love, love it.Made it twice now

    3. S

      LOVE IT! now my go to recipe.

    4. B

      I absolutely love the simplicity of this recipe.

    5. K

      Loved this recipe! Simple and delicious.

    6. S

      I am currently eating it by the bucket

    7. M

      OMG. Thank you for this recipe, it is wonderful!

    8. j

      This recipe is amazing!

    9. a

      Made this last night and I absolutely love it.

    10. M

      the flavors were all very delicious.

    11. a

      Simple, delicious. Thanks for another great recipe.

    12. C

      This is a great recipe. I just made it and will make it again soon.

    13. C

      Hi there -- just wanted to say thanks for the recipe.

    14. t

      I think this recipe was amazing!

    15. s

      Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!

    16. C

      I made this and it was marvelous!

    17. M

      I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!

    18. E

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    19. C


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