I really don’t like meatloaf. The words “meat” and “loaf” are fine, but they shouldn’t ever be set next to one another. Meatloaf is a generational thing as none of my friends make it anymore but I’m pretty sure it’s still part of my mom’s repertoire. I’m not hating – seriously, because it was my mom that first made this incredible recipe!
We were down in Cape May in early July and heading up to the beach. With the newborn, a 2 year old that insists on walking/asking you to carry her one block in, and maybe a road soda in hand, dinner was the last thing on our mind. My mom yelled out that she was making meatloaf for dinner before heading up; now I was in no position to turn down someone making food but in the back of my mind I made a frown face because, as I said, meat should be separate from loaf.
When I’m wrong I say I’m wrong. Dinner. Rocked. This was no kind of meatloaf you’ve ever had. Super tender, packed with flavor, and fun to eat because you didn’t have to slice it like it was a loaf of bread (just another reason I don’t like meatloaf). Now, these are a bit more work than a 30 minute all-in-one-pot pasta dish, but it’s an easy recipe to double/triple and freeze. This recipe alone, for a family of 2 or 3, could serve three separate dinners. If you want to make it lighter, buy ground turkey breast instead. Less fat but also drier. If you, like me, are a meatloaf-phob then take my word for it; there is help for you out there, and it’s this recipe.
Mini Prosciutto Wrapped Turkey Meatloaves
1 tbsp. olive oil
2 onions (vidalia or white), chopped
4 garlic cloves, minced or pressed through garlic press
1 1/2 dried thyme
1 tsp. salt
1/2 -3/4 honey mustard, divided
1 tbsp. Worcestershire sauce
2 2/3 lb. ground turkey
1 c. lowfat plain Greek yogurt
1 c. crushed saltine crackers (about 22 crackers) *
12 slices prosciutto (6 oz)
*Place them in a plastic ziplock bag and crush with a measuring cup or bowl.
1. Heat oven to 450 degrees. Line a rimmed baking sheet with foil and place a cooling wrap on top. Spray cooking rack with nonstick spray.
2. Heat oil in skillet and add onion. Saute over medium heat until softened and translucent, about 8 minutes. Add garlic and saute, stirring, until fragrant, about 1 minute. Remove from heat.
3. In a smaller mixing bowl, whisk eggs, thyme, salt, and 2 tbsp. of the honey mustard to combine.
4. In a larger mixing bowl, combine turkey, yogurt, onion/garlic, and cracker crumbs.
5. Add egg mixture to meat mixture and stir to combine.
6. With dampened hands, shape mixture into 12 loaves and place on prepared rack.
7. Rub about 1 tbsp. of honey mustard on each loaf. Wrap with prosciutto.
8. Bake in heated oven for 25 minutes. Let cool slightly and serve.
To freeze, let cool completely and wrap each in foil wrap. Place wrapped loaves in a freezer gallon ziplock bag and freeze. To serve, thaw in fridge overnight and bake in 350 degree oven for 20 minutes or so or until thoroughly warmed through.