Prosciutto-Stuffed Meat Loaf Recipe
Prosciutto-Stuffed Meat Loaf Recipe photo by Taste of Home

Prosciutto-Stuffed Meat Loaf Recipe

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An amazing blend of flavors—including prosciutto, sun-dried tomatoes, fresh basil and cheese—make this rolled loaf something special.
TOTAL TIME: Prep: 45 min. Bake: 1-1/4 hours
MAKES:6-8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 1-1/4 hours
MAKES: 6-8 servings


  • 1 cup finely chopped red onion
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1/2 pound whole fresh mushrooms, coarsely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1-3/4 cups soft sourdough bread crumbs
  • 3/4 cup grated Parmesan cheese
  • 1/3 cup minced fresh parsley
  • 1 teaspoon minced fresh thyme
  • 1-1/2 pounds lean ground beef
  • 3/4 pound bulk Italian sausage
  • 3 ounces thinly sliced prosciutto
  • 5 ounces thinly sliced Havarti cheese
  • 1-1/4 cups loosely packed basil leaves, cut into thin strips
  • 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips

Nutritional Facts

1 serving (1 slice) equals 500 calories, 34 g fat (14 g saturated fat), 173 mg cholesterol, 1111 mg sodium, 11 g carbohydrate, 2 g fiber, 36 g protein.


  1. In a large skillet, saute onion in oil and butter for 2 minutes. Add garlic; cook 1 minute longer. Add mushrooms; cook 6-8 minutes longer or until mushrooms are tender and no liquid remains. Stir in salt and pepper.
  2. In a large bowl, combine the eggs, bread crumbs, Parmesan cheese, parsley, thyme and mushroom mixture. Crumble beef and sausage over mixture; mix well.
  3. On a large piece of heavy-duty foil, pat beef mixture into a 15-in. x 10-in. rectangle. Layer the prosciutto, Havarti, basil and tomatoes to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seams and ends.
  4. Place seam side down in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 75-85 minutes or until no pink remains and a meat thermometer reads 160°. Let stand for 5 minutes. Using two large spatulas, carefully transfer meat loaf to a serving platter. Yield: 6-8 servings.
Originally published as Prosciutto-Stuffed Meat Loaf in Taste of Home October/November 2006, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Dec. 28, 2015

"Have made this a few times and it's always delicious"

Reviewed Jul. 27, 2012

"I made this for my 2nd anniversary and both my husband and I loved it. I followed the recipe exactly and it came out perfect. Wouldn't change a thing!"

Reviewed Oct. 16, 2009

"This is a fabulous dish! My men rave about it to their friends!"

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