Site icon Give Me Meatloaf

prosciutto + leek meatloaf


This might be my favorite new recipe – this dish is decadent without being overly heavy and has tremendous flavor.

It has been far too long since I tried to rock a new meatloaf recipe. After a somewhat tough week I decided it was time to lean into my comfort food. Per usual, I had no plan so started poking around the vegetable drawer and created this new dish that Dave and I both absolutely loved.

The tender sweetened onion and caramelized prosciutto just sing perfectly together. And don’t even get me started on how much I love leeks. I pretty much throw them in everything. Leeks are the most fabulous flavor accessory to any recipe. Seriously addicting flavor bomb.

How to best cook meatloaf

While I form this recipe into two loaves you can certainly make one biggin’ or even make them personal sized into 4 little cute ones. The world is your oyster. The one thing I don’t do is put the meatloaf a loaf pan. I prefer free forming the loaves and placing them on a sheet pan to bake. This way the top and sides get nice and caramelized.

Baking in a deep pan tends to create a soggy meatloaf since it’s kind of sitting in its own juices. Adding some fat with flavor into the meatloaf mix (the prosciutto!) insures a flavorful loaf that is just perfection. Once I flipped to this method of cooking, I never went back. And…I am the meatloaf lady!

What to serve with meatloaf

I am SO pro mashed potatoes and meatloaf. It’s like Bert and Ernie or Beans and Rice. Just perfect. These creamy double-garlic mashed potatoes recipe from Alexa Weibel on New York Times Cooking is an all-time favorite. The recipe hits all the high notes you want from a mashed tot – creamy, buttery, herby and and a delightful surprise crunch from the fried garlic. YAS.

I am also partial to carrots on the side of meatloaf. My recipe for roasted carrots in duck fat with blue cheese and almonds is always a lovely contender (feel free to leave out blue cheese for less flavor bangs). But even simple grilled carrots or sliced and caramelized carrots (which is what I cooked with this recipe – in a sauté pan over low heat) was perfection.

What to make with leftover meatloaf

I’m a bit of a nut and enjoy a cold piece of meatloaf dipped in ketchup. But if you’d like something a bit more put together, a meatloaf sandwich is the way to go. You just need some squishy white bread slathered with mayo (I used Gin Mayo) and ketchup, crunchy lettuce, pickles and a couple slices of meatloaf. It’s kind of the best.

Meatloaf dinner with carrots and mashed potatoes

Prosciutto and Leek Meatloaf

Course Dinner
Cuisine American
Keyword Meatloaf, Meatloaf Recipe
Prep Time 5 minutes
Cook Time 1 hour
Servings 8


  • 1 Tbs Butter
  • 1 Chopped Red Onion
  • 1 Sliced Leek
  • 8 Pieces Prosciutto
  • 1 Pound Ground Beef
  • 1/2 Cup Panko
  • 1/2 Cup 2% Milk
  • 1 Egg
  • 1 Tbs Soy Sauce
  • 1 1/2 Tsp Salt
  • 1/2 Tsp Fresh Ground Pepper


  • Preheat the oven to 350 degrees.
  • Chop the red onion and clean and slice the leek.
  • Get a sauce pan on the stove over medium heat.
  • Add the butter and the red onion to the pan and cook for about 7 minutes until tender.
  • Then add the leek and cook for another 2-3 minutes.
  • Next add the beef, panko, milk, egg, soy sauce, salt and pepper to a large bowl.
  • Add the onions and leek to the same bowl.
  • Next pull the prosciutto into smaller pieces and add to the same pan you just cooked the onions and leeks in, cook at medium heat.
  • Cook the prosciutto until it's browned (but not burned) and caramelized about 3 minutes.
  • Add the prosciutto to the bowl and mix together all the ingredients until well combined – I always use my hands, feel free to use a spoon!
  • Split the mixture into two halves and plop them onto a baking sheet.
  • Form them into two loaves and pop into the oven.
  • Cook for 45 minutes, remove and let cool for a few minutes, then serve with a dollop of creamy mashed potatoes and caramelized carrots. YUM.
Exit mobile version