As a child I didn’t like meatloaf one bit. A dry piece of beef with some ketchup on top. Going into adulthood I’d see the occasional meatloaf recipe and I’d check it out, but the dried out meat stayed in the back of my mind so it took awhile for me to start making my own.
I started out with the more standard loaf, I’ve mad it in cupcake tins for cute, easy to serve meals. They were good, but nothing special. I saw a recipe with ham inside the meatloaf, which caught my attention!
This is my favorite meatloaf. The Gouda cheese and prosciutto make this such a warm, comforting and fulfilling dish. I love the aroma it fills the house with while it does it’s thing in the oven, and it makes great leftovers!
Preheat the oven to 350F
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1.5 pounds ground beef
1/2 cup fresh Parmesan
1/4 cup onion (I prefer red), diced small
1/4 cup bell peppers of any variety, diced
1 cloves garlic, minced
1 teaspoon dried sweet basil
1 teaspoon salt
1 teaspoon black pepper
1/4 pound prosciutto
1/4 pound Gouda cheese, sliced
Optional – If you like your sauce sweeter, you can add a tablespoon or so of sugar. Add a bit of water if you prefer your sauce more like ketchup.
Mix the tomato paste and sauce in a small bowl and set aside.
In a large bowl, mix the beef, eggs, spices, vegetables and Parmesan cheese together.
Use a piece of parchment paper (I assume tin foil works as well) and lay the beef on it. Make it into a 10×8 square. Lay down the prosciutto over top the beef mixture, and follow it with a layer of Gouda cheese.
Now we start at the outer edge and roll it inwards.
I recommend the parchment paper to make it easier to roll, you guide it much easier than it would be on the counter. (less mess too!)
Put seam side down, into the pan. My pan is a bit on the small side so I have to push the loaf down into the pan a bit. Cover with the tomato sauce mixture. I put a tad more sweet basil sprinkled over the top, and into the oven it goes!
Cook for an hour at 350F. If you check the temp of the meat, it should be 165F or higher. When it comes out of the oven, drain any excess fat from cooking and let it rest 10 minutes before serving.
I made some salad while this was in the oven, which makes a nice side.