Italian Meatloaf Stuffed with Greens and Proscuitto

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Italian Meatloaf Stuffed with Greens and Proscuitto

I came up with this recipe for our neighborhood get-together!  I never served a "meatloaf" for a dinner party but this was certainly a gourmet dinner and the presentation was perfect.

I served with a arugula, red onion and tomato salad and dressed with extra virgin olive oil and lemon.  I even made a quick pan gravy and what a hit!  




  • 6 cups greens (spinach, kale, swiss chard and mustard greens), chopped
  • 1 1/2 pound lean ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 3 large eggs, whisked
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 12 thin slices of prosciutto
  • 3 tablespoons extra-virgin olive oil, plus more for cooking


  1. Preheat oven to 350 degrees F.  

  2. Heat a large sauté pan over medium heat.  Add in a couple tablespoons of olive oil. Add in chopped greens and cook for 5 minutes by tossing around using tongs. Set aside to cool.

  3. In a large bowl, combine the beef, pork and veal, eggs, salt, pepper, garlic, basil, parsley, rosemary, thyme and red pepper flakes.

  4. Line a work surface with a large sheet of parchment paper. Place the meat mixture onto the center of the parchment paper and spread out to about 1/2 inch thing and a rectangle shape to fit your large baking sheet. Add the greens on the meat leaving about 1 inch boards on the sides.  

  5. Top with a single layer of prosciutto . Starting from the long end of the parchment paper closest to you, tightly roll up the meat loaf, tucking in the filling and using the paper to assist.  Discard the paper. 

  6. Bake for 50 minutes.  Remove from oven and let rest for 5-7 minutes.

  7. Use a serrated knife to slice the meat into 1 - 1/2 inch slices.

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