I loved meatloaf, even as a child growing up. My favorite way to eat it was left over and cold; slice off a good size piece, put it between two pieces of bread with mustard and red onion and I was in heaven. The Chocolate Beef Prosciutto Roll is meatloaf on a whole new level. This is so good, that I could not stick with a name as plain as meatloaf. I served this with my comfort potatoes and a side salad. You could serve it with anything and have it be good. Over a bed of freshly boiled pasta that you toss in a garlic infused olive oil would be divine!
Chocolate Beef Prosciutto Roll
1 Tblsp grape seed oil
1 C finely-chopped red onion
2 large garlic cloves, minced
1/2 pound (approximately 3 cups) coarsely-chopped fresh mushrooms
1 tsp Celtic Sea Salt
¼ tsp black pepper taste
2 eggs, lightly beaten
1 ¾ C gluten free bread) crumbs
¾ C freshly grated Parmesan cheese
1/3 C minced fresh parsley
1 ½ lbs grass fed / finished ground beef
¾ lb sweet Italian sausage, casings removed and discarded
3 oz thinly sliced prosciutto
5 oz thinly-sliced Havarti cheese
1 ¼ C loosely-packed basil leaves, cut into thin strips
1/3 C oil-packed sun-dried tomatoes, drained and cut into thin strips
Preheat oven to 350 degrees F. Place oven rack in middle of oven. Line a large baking dish with aluminum foil.
In a large frying pan, over medium-high heat, heat the oil. 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. Drain any excess liquid off good. Let the mixture cool slightly before proceeding.
In a large bowl, whisk eggs. Add bread crumbs, Parmesan cheese, parsley, salt, pepper, and cooled mushroom mixture. Crumble beef and sausage over the top and mix – make sure you have it mixed well. I use my hands to ensure this happens.
Gently pat the meat mixture onto a 10-inch by 13-inch rectangle on a sheet of 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.
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 loaf, seam side down, on the prepared baking dish.
Bake, uncovered for approximately 50 to 55 minutes or until the center of the meat loaf registers 160 degrees F. on a meat thermometer. Remove from oven and let the meatloaf rest for 5 minutes on a wire rack before cutting into it. You can use spatulas on each end to transfer the roll form the pan to rack, and from the rack to the cutting board.