Prosciutto Stuffed Meatloaf Recipe

This Prosciutto-Stuffed meatloaf is a delicious and a great company dish. You can put it together early in the day and then bake it before serving. It is a large recipe, so if you are not serving eight people, freeze the remainder or use it for sandwiches. This Prosciutto-Stuffed Meatloaf takes more time to assemble than the traditional meatloaf, but it is will worth it. My husband loves it!

Check out all of Linda’s Beef Recipes using various cuts of beef.

Prosciutto-stuffed Meatloaf cut in half on a white plate

This gourmet meatloaf recipe and dinner menu were generously shared with my by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making wonderful foods that they share together. Check out A Night of Comfort (Updated Comfort Food Dinner) which includes this recipe.

Prosciutto Stuffed Meatloaf Recipe:
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: Prosciutto Stuffed Meatloaf Recipe
Servings: 8 servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup red onion, finely chopped
  • 2 large garlic cloves, minced
  • 1/2 pound (approximately 3 cups) fresh mushrooms, coarsely chopped
  • Salt and black pepper to taste
  • 2 eggs, lightly beaten
  • 1 3/4 cups fresh sourdough bread crumbs*
  • 3/4 cup Parmesan Cheese (Parmigiano-Reggiano), grated
  • 1/3 cup fresh parsley, minced
  • 1 teaspoon fresh thyme, minced
  • 1 1/2 pounds lean ground beef (hamburger)
  • 3/4 pound sweet Italian sausage, casings removed and discarded
  • 3 ounces Prosciutto, thinly sliced
  • 5 ounces Havarti cheese, thinly sliced
  • 1 1/4 loosely-packed cups basil leaves, cut into thin strips
  • 1/3 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
  1. Preheat oven to 350 degrees F.  Place oven rack in middle of oven.  Grease a 13-inch by 9-inch baking dish or pan and line with either parchment paper or aluminum foil.

  2. In a large frying pan or skillet over medium-high heat, heat the olive oil and butter.  Add onion and cook until softened, approximately 4 minutes.  Add garlic and mushrooms; cook until the mushrooms are soft and the liquid has evaporated, approximately 6 to 8 minutes.  Season to taste with salt and pepper; set aside to cool slightly before proceeding.

  3. In a large bowl, gently combine eggs, bread crumbs, Parmesan cheese, parsley, thyme, and cooled mushroom mixture.  Crumble beef and sausage over the top and mix well.  NOTE: I find that using my hands is the best way to mix all the ingredients together.

  4. Gently pat the meat mixture onto a 10-inch by 13-inch rectangle on a sheet of wax paper or plastic wrap.  With the longer end facing you, layer the Filling Ingredients on the bottom 2/3's of the meat.  First layer the prosciutto, then Havarti cheese slices, basil leaves, and then sun-dried tomatoes.

  5. Making meatloaf    meatloaf ready to roll

  6. Grab the edge of the wax paper or plastic wrap closest to you and roll up, jelly-roll style, starting with the long side and peeling the wax paper away while rolling. Once meat loaf is rolled up, seal ends and press down slightly to seal lengthwise seam.  Carefully place the rolled meat loaf, seam side down, on the prepared baking dish.

  7. meatloaf rolled

  8. Rolled up beef roll and ready to cook.  NOTE: Meat loaf can be refrigerated at this point and cooked later.  Bring to room temperature before baking.

  9. Bake, uncovered for approximately 50 to 55 minutes or until the center of the meat loaf registers 160 degrees F. on a meat thermometer (do not overcook or it will be dry).  Remove from oven and let the meatloaf rest for 5 minutes before serving.

  10. To serve, carefully transfer the meat loaf to a serving platter using two large spatulas.  NOTE:  I found it easier to use the aluminum foil to remove from the baking dish to the cutting board.  Cut into eight (8) servings.


Recipe Notes

* Learn How To Make Homemade Bread Crumbs

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Source: I slightly adapted this recipe from the Taste of Home Magazine, October/November 2006.


Dinner    Meatloaf    Prosciutto   

Comments and Reviews

2 Responses to “Prosciutto Stuffed Meatloaf Recipe”

  1. JoAnn Kinsland

    Love this recipe but the filling ingredients omits prosciutto and lists Parmesan cheese instead.

    • Linda Stradley

      Thank you JoAnn. I’m very sorry, but I had never noticed my error in the recipe ingredients before. I made the change to the recipe today. Thank you for taking your time to let me know.


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