Eating With Deb

Italian Meatloaf Wrapped with Prosciutto

February 28, 2022 by Debbie Manhart

I really like meatloaf as long as it isn’t topped with ketchup. I won’t even do that to a hamburger. Recently I was going through a bunch of my recipes and found at least a dozen different meatloaf recipes. I had some prosciutto leftover from my Chicken Cordon Bleu Fingers and decided to make this prosciutto-wrapped meatloaf. It takes a while to bake, but it can be thrown together in about 10 minutes.

As usual, you start out by gathering all your ingredients. You can put them directly in the same bowl and you go, I just separated them out so it was easier to see.

When you have everything in your bowl, except the prosciutto, mix until just combined. Over mixing will create a tougher, less juicy meatloaf.

Divide the mixture into 4 and form each into a mini loaf. Take 1 slice of prosciutto and place it over the top and sides of the loafs. It should stick fairly easily. Time to bake.

It takes about 45 minutes in a 350 degree oven for the meatloaf to reach an internal temperature of 155 degrees. If you decide to do 1 large loaf, plan on at least an hour of cooking time.

Slice it and top it with a little warm marinara sauce, serve it with Asparagus and Mushrooms in a Garlic Balsamic Reduction and Rosemary Roasted Potatoes.

Enjoy!

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Italian Meatloaf Wrapped with Prosciutto

Italian seasoned mini meatloafs wrapped in slices of prosciutto and baked for a crispy outside and tender, juicy inside. Top of with some marinara sauce for a quick and delicious dinner.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Main Course

Cuisine: Italian American

Keyword: Meatloaf, Prosciutto

Servings: people

Calories: 312kcal

Author: Eating With Deb

Equipment

Lined sheet tray
Large bowl

Ingredients

1 pound lean ground beef
1 each roma tomato fine diced
½ cup Italian seasoned bread crumbs
1 each egg
1 tbsp Worcestershire
½ cup parmesan cheese shredded (1/4 cup nutritional yeast flakes for dairy-free)
1 tbsp parsley fresh, chopped
½ tbsp Italian seasoning
1 tbsp granulated garlic
½ tsp dry mustard
½ tbsp red pepper flakes optional
4 slices prosciutto

Instructions

Preheat oven to 350 degrees.
Combine all ingredients except prosciutto.
Portion into 4 mini meat loafs. Wrap 1 slice of prosciutto over the top and around the edges of each mini loaf.
Put loafs on a parchment lined pan. Bake for 45 minutes (until the internal temperature reaches 155 degrees).
Top with marinara sauce and parmesan cheese.
Enjoy!

Nutrition

Homemade Butter

February 21, 2022 by Debbie Manhart

Making butter has always intrigued me but also seemed intimidating. When I first started doing research on the process it didn’t help me get over the fear. Some said to put carrots in the heavy cream and let it soak for a bit so it would turn yellow when whipped. I also saw the “put it in a jar and shake it” method. That takes a lot of time and arm, wrist, and hand strength – a method I would recommend for a group of people, or have a mixer ready to go, because you will probably give up before reaching the butter stage.

When I finally tried it, it wasn’t daunting at all. In fact, it is very easy and fun and a great project to do with children. I’ve also found that depending on what area of the country you live in, homemade butter can be cheaper than buying a mid-range priced butter and tastes oh, so much better!

So here is an easy to follow and make step-by-step process of making your own butter:

Start with heavy whipping cream (1 to 2 pints) in a mixing bowl, food processor, or blender. Be sure to not over-fill any of the containers as the cream will splatter or ooze out. I use my stand mixer and if using 2 pints I start out on the first setting until it starts to thicken. As it gets thicker, I turn up the mixer.

Eventually you will get to the whipped cream stage, a very good stage, but not quite what we are after, so keep mixing.

Finally you get to the point where the solids start to separate from the liquid. Almost there. Keep mixing until you get full separation.

And now it is ready to drain.

Strain out the milk into a bowl and save. It is quite tasty and good in coffee, used in baking, or I’ve used it to marinate chicken before breading and frying.

Now it’s time to rinse. This is an important step as it helps remove any “milk” that is left which will help preserve the butter longer.

Add about 1 cup or so of very cold water and squeeze the butter in the water. Drain and repeat several times until the water is clear after squeezing through the butter.

Once the water runs clear, drain and squeeze out any remaining water. You can use a cheese cloth, but I found the butter sticks to it and you loose some of the butter you worked so hard to make.

You could certainly use kitchen gloves for this step. Your hands will end up very oily when doing this.

Put the butter in a dry bowl or on a cutting board and using the back of a spoon or your hands that are already oily, mix in your salt. You can add as much or as little as you desire. If you want to experiment a little, add a pinch at a time and taste so you don’t over salt the butter.

You’ll notice that the butter turned yellow all on its own without adding any coloring.

Roll the butter in wax paper or put it in a container that seals and keep it in the refrigerator or freezer.

Try it on homemade Cornbread or Garlic Cheddar Dinner Rolls.

Enjoy!

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