MEATLOAF WITH PROSCIUTTO SURPRISE -- BONNIE'S
Photos are my own and so is this humble recipe.
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- 1 1/4
- pound lean ground beef
- cup quick oats--1/2 cup to mix, then less than 1/2 cup to form loaf.
- small can tomato sauce
- teaspoon minced garlic
- tablespoons milk
- cup chopped white onion
- green onions chopped
- raw eggs
- teaspoons salt
- teaspoon black pepper
- hard boiled eggs
- slices of prosciutto
- can tomato sauce
Place eggs from the fridge into a sauce pan and cover with cold water, add a pinch of salt. Bring to a boil, don't boil fast, just keep the water moving. Set the timer for 10 minutes. Remove as soon as it dings. Run cold water over the eggs until the water is cool, add ice to cool off the eggs. Then peel them. Wrap them in one piece of prosciutto like I did in my photo. Set aside.
Add the oats, eggs, milk, salt, pepper, garlic and 1/2 can of tomato sauce. Mix well to combine, then add the remainder of the oats just until it will hold its shape.
Divide the meat in half. Place one half of the meat in the bottom of a meat loaf pan. Place the prosciutto eggs down the center of the loaf lengthwise. 4 eggs will fit end to end.
Form the second layer and lay it gently over the top of the prosciutto eggs and first layer, seal the two layers together by gently patting the loaf. Cover with saran wrap and refrigerate for a while until it sets.
Remove the saran wrap! Set the oven to 350 degrees, place the cold meatloaf in the oven at the star of preheating. Bake at 350 degrees for 1 hour or until thermometer almost reaches the temperature for beef.
Open the oven, pull out the rack, leave the meatloaf on the rack and pour the tomato sauce carefully and evenly over the entire top and sides of the meatloaf. Bake 20 minutes until glazed.
Slice and serve.