Prosciutto, Bocconcini And Sage Meatloaf - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, minced
1 tbsp marsala
1 lb ground veal and pork
2/3 cup fresh breadcrumbs
1 None lemon, zested
1 None egg
1/2 tsp ground sage
8 slices prosciutto
6.5 oz bocconcini, drained
12 None fresh sage leaves
None None salad greens, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Heat oil in a large frying pan over medium heat. Saute onion and garlic for 4-5 mins, until golden. Add marsala. Set aside.
In a bowl, combine ground meat, onion mixture, breadcrumbs, lemon zest, egg and ground sage. Season.
Arrange 2 rows of overlapping prosciutto slices on prepared tray to create a large rectangle. Flatten 1/2 of meat mixture over the middle of prosciutto. Arrange bocconcini and sage leaves down the center. Press remaining mixture over top. Fold prosciutto to enclose. Bake for 40-45 mins, until cooked through. Let rest, covered, for 10 mins before slicing. Serve with salad greens.