Meatloaf is definitely making a comeback! Like many other traditional comfort foods, meatloaf is simple to make, can be customized for your taste and is relatively inexpensive.
This juicy meatloaf is encased in prosciutto and is doused in a generous amount of a smokey-sweet chipotle balsamic glaze. It requires very few ingredients and if you’re looking to make it last, you can shape individual meatloaves and bake them in mini loaf pans. That way you can freeze them for later!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
1/4 cup ketchup
1 Tbsp honey
2 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
2 Tbsp adobo which comes in cans of chipotle peppers
1 tsp cumin
2 tsp oregano
1 cup unseasoned breadcrumbs
1 lb ground pork
1 lb ground chicken
1 whole egg
1 red pepper, finely chopped
1 half medium Spanish onion, finely chopped
8 strips of Prosciutto
Salt and pepper
Extra virgin olive oil
1. Start by assembling the glaze so that the flavours have time to meld together. In a bowl with the adobo, mix in the balsamic vinegar, honey, mustard and ketchup. Give it a stir all together to make sure everything is combined. Set it aside.
2. For the meatloaf, add breadcrumbs to a large mixing bowl. To the breadcrumbs add the ground chicken and the ground pork. Toss in the cumin and oregano along with a hit of both salt and pepper. Crack in the large egg and start to mix all together.
3. Heat 2 Tbsp olive oil in a skillet over medium-high heat. Once preheated, add the finely chopped onion and red pepper pieces. Start to sauté until onions and peppers are soft, and onions are translucent, about 8 minutes.
4. Now that the vegetables are ready, add them to the bowl with the meatloaf and stir until combined. You want the meatloaf to stay fluffy, so make sure to fold in the remaining ingredients. Once the meatloaf ingredients are completely combined, and set the meatloaf aside.
5. Line a loaf pan with tin foil. Preheat the oven to 350°F.
6. Grab a strip of prosciutto and lay one end in the middle of the loaf tin. Drape remaining prosciutto over the side until there is about 1-3 inches of extra prosciutto hanging over the edge. Continue with 5 more prosciutto slices until the tin is lined.
7. Shape meatloaf into an oval with your hands, roughly the size of the loaf tin and just pop it in. Pat it down gently to make sure it’s even and top the meatloaf with the 2 remaining prosciutto slices. To make sure this is a fully prosciutto-wrapped meatloaf, fold over those leftover ends.
8. Pour half the glaze over the meatloaf and smooth it over top. Keep the rest of the glaze for halfway through the cooking process. Transfer the loaf tin onto a baking sheet and pop it into an oven preheated to 350°F for about 1 hour. About 30 minutes into the cooking process, brush meatloaf with remaining glaze, and continue to cook for 30 minutes or until cooked through.
9. Remove meatloaf from the oven and allow to rest for 10 minutes. Transfer to a cutting board to slice and serve.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.