Prosciutto Wrapped Stuffed Meatloaf Recipe

Ingredients

• 3 large eggs, lightly beaten

• 1 pound ground beef

• 1 pound spicy Italian sausage, casings removed

• 1 medium onion, grated

• 3 cloves garlic, finely chopped

• 1/2 cup Italian breadcrumbs

• 2 teaspoons Italian seasoning

• 2 teaspoons ground black pepper

• 1/2 cup store-bought or homemade pesto

• 2 roasted red peppers, blotted dry and cut into small pieces (from a 12 ounce jar; about 1 cup chopped)

• 20 basil leaves

• 8 ounces shredded mozzarella

• 6 ounces thinly-sliced prosciutto

Description

1. Preheat the oven to 350 F. Line a baking sheet with foil.
2. 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.
3. Pat and spread out the meat mixture into a 12- by 10-inch wide rectangle on a large piece of parchment paper.
4. Spread the pesto on top and layer the peppers, basil leaves, and mozzarella, leaving an empty 1-inch border on all sides.
5. With the shorter side facing you, roll the loaf up like a jelly roll using the edges of the paper to assist.
6. Pinch and seal both ends of the loaf, as well as the bottom seam, to prevent any of the filling from spilling out.
7. Arrange 4 to 5 slightly overlapping slices of prosciutto on the foil-lined baking sheet to about the length of the meatloaf.