“A nice change from your regular meatloaf recipe. The prosciutto adds a nice touch & is inexpensive at 3 ounces. Leftovers are great for sandwiches the next day. Serve with a potato dish and a green salad. From Hot Italian Dish cookbook by Victoria Gotti”
1hr 20mins

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. In a medium skillet, heat the oil and saute the carrots, celery, onion and parsley for 7 minutes stirring occasionally.
  3. Remove the pan from heat and set aside.
  4. Cut half of the prosciutto into strips and mix with the ground meat in a medium mixing bowl.
  5. Knead the ingredients together until the ground meats are well mixed.
  6. Dissolve the bouillon cube in the water to make the broth.
  7. Add the egg, flour, broth, salt. pepper and nutmeg.
  8. Knead well by hand.
  9. Add the vegetable mixture into the meat mixture and knead well by hand.
  10. Mold the mixture into a loaf and place in a 9-inch casserole pan.
  11. Place the remaining prosciutto strips across the top of the loaf.
  12. Bake 50 minutes or until centre of the meat is no longer rare.

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