1. In a small saucepan, heat 1 tablespoon olive oil and saute onions over medium heat until golden, about 7 minutes. 2. Add garlic and cook another 2 minutes; remove from heat and let cool. 3. Pulse bread in a food processor to make about 1 cup of fresh bread crumbs; set aside 1/2 cup for the meatloaf (spread the rest on a baking sheet to dry out). 4. Combine the 1/2 cup bread crumbs with the milk, then squeeze out all the liquid you can and discard. 5. In a large mixing bowl, combine sauteed onion, garlic, damp bread crumbs, beef, Parmesan, prosciutto, and eggs; season with salt and pepper. 6. Form the mixture into a loaf shape and roll in the dried bread crumbs on the baking sheet. 7. Let rest in the refrigerator 30 minutes. 8. Preheat oven to 400 degrees F. 9. In a skillet, heat 1 tablespoon oil, over medium heat, and cook the sliced onions until golden, about 7 minutes; remove and set aside. 10. Melt butter in loaf pan, or casserole, or other stove-top and oven safe cooking vessel, add meatloaf and gently brown on all sides for about 7 minutes. 11. Add wine, stock, mushrooms, and sliced onions, and bring to a simmer; cover and transfer to oven. 12. Cook 45 minutes until internal thermometer reaches 160 degrees F. 13. Transfer meatloaf to a serving platter, skim any fat from sauce, then spoon sauce over meatloaf. 14. Garnish with parsley and lemon zest. ---------------------------------------------------------------------------
Nutrition
Ingredients
