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Recipe of the Week: Prosciutto Wrapped Meatloaf with Balsamic Barbeque Sauce

By Staff | May 28, 2019

Chef Loretta Paganini

This is my mother’s delicious meatloaf, a blend of three meats, mortadella, Parmesan cheese and vegetables all wrap in thin prosciutto slices and served with balsamic barbeque sauce. I serve it regularly at my restaurant Sapore with great reviews from my customers. Serves eight. (Chef tip: I like to grind my own meats but you can have your butcher do it for you.)

1 pound veal shoulder roast

1 pound beef round

1 pound pork loin

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground nutmeg

1/4 pound thinly sliced Mortadella

4 large eggs

3 cups fresh plain breadcrumbs

1 cup freshly grated Parmigiano Reggiano cheese

1 tablespoon fresh Italian parsley, chopped

1/4 cup whole milk

1 small onion, finely chopped

1 carrot, finely chopped

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

8 slices of prosciutto

Balsamic sauce:

1/2 cup balsamic vinegar

1 tablespoon extra virgin olive oil

1/3 cup finely minced shallots

2 cloves freshly minced garlic

1/8 teaspoon crushed red pepper flakes

1 cup ketchup

2 tablespoons dark brown sugar

2 teaspoons Dijon mustard

1 tablespoon orange marmalade

1 teaspoon sea salt

Trim the veal, beef and pork meat of all tendons and sinew. Cut all into one-inch pieces. Season with salt, pepper and nutmeg. Chill in the refrigerator for 1 hour.

Heat olive oil in a frying pan and saut the onion, carrots and garlic until soft about 10-15 minutes. Grind meat and Mortadella twice in the meat grinder; do not use a food processor. If you do not have a meat grinder, ask the butcher to do it for you. Place the ground meat in a large bowl.

Add the cooked vegetables, eggs, bread crumbs, cheese, parsley, and enough milk to make the mixture moist. Cook a small patty of meat to taste and adjust seasoning with salt and pepper. Mix the ingredients together with wet hands.

Take the meat mixture and shape it into a loaf. Wrap the loaf with prosciutto, taking care to make a smooth, tight package. Preheat the oven at 350F. Place the meatloaf in a baking dish and cook for 45-55 minutes. Remove the meat loaf from the oven and cool before slicing it.

To make the sauce, heat oil in a medium saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about five minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.

Stir in balsamic vinegar, ketchup, orange marmalade, brown sugar, mustard and salt. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15-20 minutes, stirring occasionally. Remove from heat and serve it with the meatloaf and mashed potatoes.