The recipe that follows is my take on the Italian meatloaf from Desperation Entertaining and a recipe for meatballs in Sunday gravy created by Cook's Illustrated.
2 slices hearty white sandwich bread, cut into 1/2 inch cubes
1/2 cup buttermilk
1/4 cup chopped fresh parsley (more or less)
2 cloves garlic, crushed
1 egg yolk
1/4 tsp crushed red pepper
1/2 tsp Italian herb mix, optional
1 # ground beef, 93% lean
1-2 ounces prosciutto, chopped fine
1/2 cup grated Parmesan cheese
1/3 cup onion, minced
pasta sauce, optional
- Combine bread cubes, buttermilk, parsley, garlic, egg yolk, and spices. Mash with a fork until no bread chunks remain.
- Add ground beef, prosciutto, Parmesan, and onion. Mix gently but thoroughly with your hands.
- Pat mixture into a pan, cover with optional pasta sauce, and bake at 350 degrees until cooked through, about 30 minutes.
- Use a high quality sandwich bread, like Arnold Country White or Pepperidge Farm Farmhouse Hearty White.
- The Italian herb mix is optional. You can wing it by combining oregano, basil, marjoram, thyme, and/or cracked rosemary.
- I usually prepare this recipe times six (6# meat). I'll bake 1/3 and freeze the rest (raw) in two separate gallon freezer bags. I freeze them flat on a baking sheet so they'll store neatly and thaw quickly.
- If you try this x6, you'll have plenty of egg whites left. Here's a source of ideas in case you want to use the whites instead of tossing them: recipes.
- Prosciutto is expensive and flavorful, so I usually use the smaller amount listed.
- For best results, buy the tastiest Parmesan you can afford. Real cheese is so much better than what comes in a can!
- If you're making a big batch, the food processor can be a huge help. Use it to grate the Parmesan, if needed. The parsley should be chopped next, followed by (in any order now) the onion, garlic, and prosciutto.
- At the bottom of this post I've typed in the ingredient amounts needed for a x6 batch.
- If you use more than 1# of meat, your loaf will of course take more than 30 minutes to bake. If you're in a hurry, shape it into a ring instead of a slab:
Italian Meatloaf x6
12 slices hearty white sandwich bread, cut into 1/2 inch cubes
3 cups buttermilk
1 1/2 cups chopped fresh parsley (more or less)
12 cloves garlic, crushed
6 egg yolks
1 1/2 tsp crushed red pepper
1 Tbsp Italian herb mix, optional
6# ground beef, 93% lean
6-12 ounces prosciutto, chopped fine
3 cups grated Parmesan cheese
2 cups onion, minced
pasta sauce, optional