Prosciutto Wrapped Turkey Meatloaf

Sometimes I forget how good a meatloaf is. Just like a classic but with a spin. I used ground turkey to make it a little healthier. Wrapped in prosciutto and stuffed with mascarpone, parmesan cheese,  and spinach. Finished off with a sage cream sauce. It’s just so good.

Ingredients

• 1 lbs. ground turkey
• 1 cup carrots
• ½ cup celery
• 1 cup crimini mushrooms
• 1/2 medium yellow onion, peeled
• 4 garlic cloves. garlic
• 1 tbsp. fresh rosemary
• 2 tsp. thyme
• 1 tbsp. kosher salt
• ½ tbsp. black pepper
• 1 eggs
• 1 cup panko bread crumbs
• 8 slices prosciutto
• 1 cup mascarpone cheese
• ½ cup parmesan cheese
• ½ cup fresh spinach

Directions

Pre-heat oven to 350 degrees F.

In a food processor with metal blade attachment add the carrots, celery, crimini mushrooms, onions, garlic, rosemary, thyme, salt and pepper. Pulse until small diced and still chunky.  Add vegetable mixture to large bowl. Place in the ground turkey, panko bread crumbs, egg and season with salt and pepper. With clean hands mix all together until completely combined.

Line a rimmed baking pan with parchment paper and plastic wrap. Place the prosciutto slices side by side vertically on to the plastic wrap so it’s about 8 to 10 inches long. Spread the meatloaf mixture into a thin even layer on top of the prosciutto. Down the middle of the meatloaf horizontally spread the mascarpone and  fresh grated parmesan cheese. Spread the baby spinach over the top of the cheese. Taking the plastic wrap, starting closest to you start rolling the loaf away from you to form a long log. Making sure to remove the plastic wrap as you go. Drizzle the top with olive oil and pepper. Bake for 45 minutes to 1 hour until a thermometer reads 165 degrees F in the middle. Let it sit for 5-10 minutes before slicing.

Sage Cream Sauce

Ingredients

• 1/2 shallot, peeled and minced
• 1 garlic clove, peeled and minced
• 2 tbsp olive oil
• 1 tbsp butter
• 2/3 cup white wine
•  1 tbsp. fresh sage, minced
• 3/4 cup heavy cream
• salt and black pepper

Directions

In a small saute pan over medium heat. Add the olive oil, butter, shallot and garlic. Cook for just a couple minutes until translucent. Then add in the white wine, sage and let the wine reduce for just a couple minutes. Then add in the heavy cream and let it simmer for about 5 minutes to let the sauce thicken. Season with salt and pepper.