Meatloaf is an American classic, and one that most Americans just love. It's a dish I have made several times over. This time around, I wanted to put my Italian-American twist on the dish, and what came of it was mouth-watering! Instead of using the traditional ketchup topper, my Italian-American version uses a delicious tomato topper. It's also stuffed with proscuitto ham and white cheddar making it completely irresistible!
Italian Stuffed Meatloaf:
In the bowl: ground beef, garlic, parmesano reggiano, onion, egg, cream, and breadcrumbs
For me, mixing by hand is the absolute only way to make meatloaf!
Pat the mixture into a rectangle on top of a piece of foil (the foil will help you roll that stuffed sucker!)
Put the proscuitto ham on the loaf
Add some cheddar to the top of that, and you're ready to roll!
Using the foil to keep it neat, roll up the loaf into a nice loaf.
Pat the sides and make it into a nice, cohesive little land of Italian meatloaf:
Cute, isn't it? I was really proud.... my meatloaf baby!
Now put it in the oven for 1- 1 1/4 hours on 350 degrees
Get your tomato sauce topping going on the stove
(you can keep it at a simmer until you are ready to serve!)
Top it with the tomato sauce topper, and you've got a meal!
I served mine with rolls and a salad.
You will need:
1 pound ground beef (or whatever ground meat you fancy)
1 large clove of garlic, minced
1 handful of parmigiano reggiano
1 onion, diced
1/2 cup Italian bread crumbs
1/2 cup cream
dash of salt, dash of pepper
1/4 pound proscuitto ham
8 small cuts of white cheddar
sprinkle of basil
sprinkle of red pepper flakes
1 small can of diced tomatoes, with 1/4 of the juice
1 teaspoon oregano
12 teaspoon sugar
1 clove garlic, minced
Preheat your oven to 350 degrees
In a large bowl combine beef, 1 clove of garlic, onion, parmesano reggiano, egg, bread crumbs, cream, salt and pepper. I like to use my hand to do this because then you know it is really well mixed.
Lay out a nice sheet of tin foil on a sheet pan. Lay out the meat mixture on the tinfoil and shape into a rectangle.
On the meat rectangle (yes, it sounds funny, don't it?) place the proscuitto and cheddar. Sprinkle with basil and red pepper flakes.
Using the tinfoil for ease, roll up the meatloaf onto itself. Don't be intimidated--it's easy than it looks!! The meat will form very easily, so if any of the stuffing slips out, shove it back in and pat the meatloaf to cover.
Place the loaf of a pan and place it in the 350 oven, uncovered, for 1 - 1 1/4 hours or until cooked through.
Meanwhile, in a small pot, place the tomatoes, oregano, sugar, 1 clove minced garlic, and a little salt and pepper. Bring it to a boil and then reduce heat to simmer. You can let it simmer until the meatloaf is cooked.
When the meatloaf is done, cut it and top it with the tomato mixture. Then stand back and marvel at how awesome you are!!!