Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 thin slices prosciutto
- 6 thin slices provolone cheese
- 1/4 cup fresh sage leaves
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup white wine
Special equipment needed:
- Meatloaf pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the ground beef, breadcrumbs, milk, Parmesan cheese, garlic, egg, salt, and pepper. Mix well.
3. Press the meat mixture into the meatloaf pan, making a well in the center.
4. Layer the prosciutto, provolone cheese, and sage leaves in the well.
5. Fold the meat mixture over the filling, sealing the edges.
6. Dust the top of the meatloaf with flour.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Brown the meatloaf on all sides in the skillet.
9. Transfer the meatloaf to a baking dish and bake for 45-50 minutes, or until the internal temperature reaches 160°F.
10. Remove the meatloaf from the oven and let it rest for 10 minutes.
11. In the same skillet used to brown the meatloaf, add the chicken broth and white wine. Bring to a boil and reduce the heat to low.
12. Simmer for 5-7 minutes, or until the sauce has thickened.
13. Slice the meatloaf and serve with the sauce.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 9g
Cholesterol: 115mg
Sodium: 1050mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 1g
Protein: 32g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground pork.
- Prosciutto can be substituted with ham or bacon.
- Provolone cheese can be substituted with mozzarella or Swiss cheese.
- Fresh sage leaves can be substituted with dried sage.
Variations:
- Add chopped sun-dried tomatoes to the meat mixture for a burst of flavor.
- Use different types of cheese, such as cheddar or gouda, for a different taste.
- Add chopped mushrooms to the sauce for extra depth of flavor.
Tips and tricks:
- Make sure to seal the edges of the meatloaf well to prevent the filling from leaking out.
- Let the meatloaf rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the internal temperature reaches 160°F.
Storage instructions:
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the meatloaf in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the sliced meatloaf on a platter with the sauce drizzled over the top. Garnish with fresh sage leaves.
Garnishes:
Fresh sage leaves
Pairings:
- Roasted vegetables, such as carrots and Brussels sprouts
- Mashed potatoes
- Garlic bread
Suggested side dishes:
- Caesar salad
- Green beans
- Rice pilaf
Troubleshooting advice:
- If the meatloaf is too dry, add more milk to the meat mixture.
- If the meatloaf is falling apart, make sure to seal the edges well and use a meat thermometer to ensure it is cooked through.
Food safety advice:
- Make sure to cook the meatloaf to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Saltimbocca is a traditional Italian dish that typically consists of veal, prosciutto, and sage. This recipe takes inspiration from saltimbocca and incorporates those flavors into a classic American dish, meatloaf.
Flavor profiles:
Savory, salty, cheesy, herby
Serving suggestions:
Serve the meatloaf with a side of roasted vegetables and a glass of red wine for a comforting and satisfying meal.
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Region: Italian