Prosciutto, Bocconcini And Sage Meatloaf

• 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

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper.
2. Heat oil in a large frying pan over medium heat. Saute onion and garlic for 4-5 mins, until golden. Add marsala. Set aside.
3. In a bowl, combine ground meat, onion mixture, breadcrumbs, lemon zest, egg and ground sage. Season.
4. 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.

olive oil, onion, clove garlic, marsala, ground veal, fresh breadcrumbs, lemon, egg, ground sage, prosciutto, bocconcini, sage, salad greens

Taken from recipes-plus.com/api/v2.0/recipes/25387 (may not work)