Prosciutto-Wrapped Italian Mini Meatloaves
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Inexpensive, domestic prosciutto works well here. The slices tend to be slightly thicker than imported prosciutto, which can be too delicate to work with for lining the muffin cups. If you typically serve mashed potatoes with meatloaf, switch things up and try polenta with these.
Ingredients
Cooking spray
4 spray(s)
Uncooked 99% fat-free ground turkey breast
1 pound(s)
Panko breadcrumbs
½ cup(s)
Italian seasoning
1 tsp(s)
Garlic powder
1 tsp(s)
Kosher salt
½ tsp(s)
Black pepper
½ tsp(s)
Egg
1 large, lightly beaten
Lean prosciutto
8 slice(s)
Low sodium marinara sauce
½ cup(s)
Shredded part-skim mozzarella cheese
½ cup(s)
Fresh basil
2 tbsp(s), chopped
Instructions
1
Preheat the oven to 350°F. Coat 8 cups of a 12-cup muffin pan with cooking spray.
2
In a large bowl, combine the turkey, panko, Italian seasoning, garlic powder, salt, black pepper, and egg; mix well with your hands until thoroughly combined. Divide the mixture into 8 equal portions, rolling each into a ball.
3
Arrange 1 prosciutto slice in each prepared muffin cup, pressing it into the cup to line it and allowing some excess to hang over the top. Place 1 meatloaf ball in each prosciutto-lined muffin cup, pressing to fill. Top each meatloaf with 1 tbsp marinara sauce and 1 tbsp cheese.
4
Bake until a thermometer inserted into the center of each meatloaf registers 165°F, 18 to 20 minutes. Remove the meatloaves from the oven; sprinkle evenly with basil.
5
Serving size: 2 meatloaves
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