This is such a great idea. It takes a boring weeknight meatloaf and brings it to new heights. These would also be a great for Super Bowl Sunday.
Line a 12 cup muffin tin with slices of prosciutto (or serrano) and mound some meatloaf mixture into the cups. The smoked ham crisps up and creates these wonderful cups so you can hold the meatloaves like muffins and eat them with your hands (my favorite way to eat).
Meatloaf Wrapped in Prosciutto, Baked in Muffin Tins
2 1/2 lbs. of ground meatloaf mix (I use turkey, pork and beef)
2 garlic cloves, chopped
1 onion, chopped
2 tbsp fresh rosemary, chopped
1/2 cup of SF ketchup
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1/2 cup old fashioned oatmeal
1 egg
1/4 cup of fresh flat leaf parsley, chopped
salt & black pepper
12 thin slices of prosciutto
Cook the onion and garlic in olive oil until soft.
Add the cooked onion mixture to a large bowl and add the chopped meat and the rest of the ingredients, adding the egg in last.
Mix lightly with your hands.
Take a slice of prosciutto and drape it around the inside of each muffin cup.
Using an ice-cream scoop, scoop a mound of meatloaf mixture into each cup.
Bake in a 350F oven for 30-40 minutes until the top of the meat is browning and the prosciutto is crisping up. Let rest a few minutes before unmolding onto a platter.
I dot each meatloaf muffin with some homemade SF ketchup.
Pick up with your hands and eat!
Cook's Notes: Freeze the leftovers in individual zip top bags for a quick and easy lunch from the microwave.
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