Prosciutto Stuffed Pork Meatloaf
with roasted zucchini
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
Nigel Palmer
In Your Box (serves 2)
- ¼ tsp. Red Pepper Flakes
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⅓ oz. Butter
- 2 Green Onion
- 3 Zucchini
- 3 oz. Prosciutto
- 12 oz. Ground Pork
- 2 Garlic Cloves
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2 tsp. Beef Demi-Glace
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories570
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Carbohydrates12g
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Fat39g
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Protein35g
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Sodium1444mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep
thinly slice green onion mince garlic halve and ¼" slice zucchini mince 2 slices of prosciutto
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2 Make Meatloaves
bowl combine pork, minced prosciutto, green onions, ¼ tsp salt, pinch pepper form into two cylinders and wrap 2 pieces of proscuitto around each meatloaf.
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3 Sear meatloaf
Large NS pan, med heat, 1 tsp oil place meatloaf in pan, pressing to slightly flatten cook until browned, 3-4 minutes per side remove to Prepped BS
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4 Finish meatloaf and roast zucchini
Toss zucchini with ½ tsp salt, pinch pepper, 1 tbsp oil place on prepped BS with Meatloaf Place in 425 oven and roast 10-12 minutes until meatloaf is temp and zucchini is tender
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5 make sauce
same pan, med-high heat add ¼ cup water and demi, bring to boil and reduce slightly, 1 minute remove from heat and swirl in butter
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