Prosciutto Wrapped Parmesan Meatloaf with Crispy Sage

🧂 Ingredients

• 500 grams ground beef

  80% lean
• 500 grams ground pork
• 2 slices soft bread
• 0.5 cup milk
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 3 tablespoons tomato paste
• ⅔ cup parmesan cheese

  grated
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 1 yellow onion

  finely diced
• 3 cloves garlic

  finely diced or mashed
• 2 tablespoons fresh sage

  finely diced
• 2 tablespoons fresh thyme

  finely diced
• 80 grams prosciutto

  about 8-10 slices
• 5 carrots

  medium-sized, sliced thinly on a diagonal
• 1 bunch fresh sage leaves
• 12 garlic cloves

  peeled whole cloves
• 2 tablespoons olive oil
• 3 tablespoons butter

  divided
• 1 tablespoon flour
• 0.5 cup white wine
• 0.5 cup milk
• 0.5 teaspoon beef bouillon powder

  or cube (just beware of over-salting)
• 4 cloves roasted garlic

Instructions

• 1 Preheat the oven to 200 C / 400 F.
• 2 Pour the milk over the bread in a bowl and set it aside to soak in. You can also
  use your hands to squeeze the bread until it falls apart and dissolves into the
  milk.
• 3 While the bread is soaking, finely dice the fresh sage, thyme, garlic and onion
  for the meatloaf. Grate the parmesan if necessary.
• 4 Combine all the meatloaf ingredients in a bowl and mix together until the
  mixture is homogenous.
• 5 Put the meatloaf in the roasting pan and shape it into a loaf.
• 6 Lay the prosciutto across the meatloaf, each slice slightly overlapping the
  last. You do not need to wrap the prosciutto all the way around the loaf. You
  can just cover the top and then (if you wish) gently lift the meatloaf and slice
  2 or so slices lengthwise across the bottom.
• 7 Slice the carrots and add them along with the peeled garlic cloves to the
  roasting pan. Drizzle half the olive oil over them and toss them a bit to coat.
  Then arrange the sage leaves around the loaf, and again drizzle them with olive
  oil (but no need to toss).
• 8 Roast uncovered in the preheated oven for 42-45 minutes - the prosciutto should
  look crispy and the carrots and garlic should also be caramelized.
• 9 Take the roasting pan out* and let it sit for 5 minutes to cool.
• 10 Use a large spatula to gently remove the loaf from the roasting pan and place it
  on a serving plate. Use a slotted spoon to take out the carrots, crispy sage and
  most of the roasted garlic, then arrange them around the roast.
• 11 Slice and serve while hot.
• 12 Put the roasting pan over high heat on the stovetop (or move the drippings to a
  stovetop safe pan if necessary).
• 13 Add 2 tablespoons of butter, a tablespoon of flour and the beef bouillon. Mi
  them up, squishing the garlic cloves into the mixture as you do to make a smooth
  roux.
• 14 Let the roux sizzle for a minute until it's aromatic then pour in the white wine
  and whisk rapidly until the mixture thickens (1-2 minutes). It will initially
  smell quite strong like alcohol as the ethanol burns off. Stir until the smell
  dissipates.
• 15 Add the milk and continue whisking until the mixture is homogenous and thick
  enough to coat a spoon (should be 2-3 minutes or so).
• 16 Add the remaining tablespoon of butter and turn off heat. Pour the gravy into a
  gravy boat or other serving dish.

Nutrition Info