Prosciutto, Bocconcini And Sage Meatloaf

• 1 tablespoon olive oil
• 1 onion finely chopped
• 1 clove garlic minced
• 1 tablespoon marsala
• 1 pound ground veal and pork
• 2/3 cup fresh breadcrumbs
• 1 lemon zested
• 1 egg
• 1/2 teaspoon ground sage
• 8 slices prosciutto
• 6 1/2 ounces bocconcini drained
• 12 sage leaves fresh
• 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, garlic, marsala, veal, fresh breadcrumbs, lemon zested, egg, ground sage, prosciutto, sage, salad greens

Taken from www.yummly.com/recipe/Prosciutto_-Bocconcini-and-Sage-Meatloaf-1404412 (may not work)