I'm a sucker for a good meatloaf, and I'm not afraid of using leaner meats as my base. I really enjoy products like ground chicken and turkey, because if you cook them properly, they can be tender and delicious, while taking on many flavor profiles. I tend to boost their flavor with some type of sausage, usually spicy pork italian sausage.
The new addition here is that I wanted to have a nice, round meatloaf, wrapped in a thin layer of prosciutto. I also wanted a Chipotle gravy "twist" for some added heat and smokiness. It came out real nice!!
- 1 red bell pepper, roasted, peeled, seeded and diced (½ cup)
- 1 poblano pepper, roasted, peeled, seeded and diced (½ cup)
- 1 large onion, diced (1 cup)
- 1 Tbls olive oil
- 3-4 cloves garlic, smashed and minced
- 1 tsp fresh thyme, minced
- 2 Tbls fresh parsley, minced
- ½ cup fresh breadcrumbs (I used focaccia)
- 1 Tbls Worcestershire Sauce
- 1 tsp Dijon mustard
- 1 Tbls ketchup (I used Heinz Jalapeño)
- 1 egg, lightly beaten
- ¾ lb ground chicken
- ¾ lb ground turkey
- 2 spicy pork Italian sausages, casings removed
- ½ tsp Kosher salt
- ½ tsp cracked black pepper
- 1 package thinly sliced prosciutto
- 2 ½ cups chicken stock
- 2 Tbls butter
- 2 Tbls AP flour
- 2 medium chipotle peppers in adobo, seeded and minced
- 1 thyme bundle
In a medium pan over medium-high heat, add the olive oil and sauté the onions until translucent, about 5 min. Season with salt and pepper. Add the garlic and thyme, and continue to cook for another 5 min. Add the diced, roasted chilies, and cook for another 5 minutes. Taste for seasoning, reserve in a dish to cool.
In a large bowl, add turkey, chicken, and sausage and mix well with a fork. Add fresh thyme and parsley, breadcrumbs, dijon, ketchup, beaten egg, worcestershire sauce, ½ tsp salt and pepper and the chili/onion mixture and mix well. Let mixture chill in the fridge, covered, for about 30 min.
Forming into the loaf:
Lay out a double sheet of aluminum foil, and attach the foil together to form a bigger sheet. I fold the ends together on one side, over and over. (Roughly 13" x 15") Then lay out a double sheet of plastic wrap, overlapping the two sheets, and lay them on top of the foil, in the same format.
In the middle of the plastic wrap, layer the prosciutto, overlapping slightly, across the length. (You're going to form a long tube with the meat mixture, and the prosciutto will wrap around the meat, like a sausage)
Spoon the meat mixture down the middle of the prosciutto layer, and form a 3" tube with your hands. Lift the plastic wrap up from one side to help fold the prosciutto over the meat, and start to roll the meat tube together, using the plastic wrap to assist you. Once rolled up, seal with plastic wrap, and twist ends together. Roll the plastic wrap tightly, to form a sausage, and roll in aluminum foil, to help maintain it's shape. Let rest in fridge for an hour or more, until ready to bake.
Preheat oven to 350º
Place the meatloaf roll (removing the foil and plastic wrap) onto a cookie rack, placed inside a sheet pan. Drizzle a little olive oil over the roll, and lightly even it out with your hands. Place in the oven to bake for 45 min - 1 hour. (I baked mine for about an hour, until the internal temp read 160º) Let rest, tented with aluminum foil, until ready to slice, for at least 15 min.
Meanwhile, prepare the Chipotle Gravy:
In a medium sauce pan, over medium heat, add 2 Tbls butter and melt until bubbly. Add in the flour and whisk until blended, stirring regularly. Cook for about 2 min. Add minced chipotle pepper, and cook, whisking for another min.
Once slightly toasty, slowly add the chicken stock and whisk until smooth and creamy. Add thyme bundle, and bring to a simmer, cooking for another 2-3 minutes. Check seasoning, and reduce to a low simmer. Cover to keep warm, if you are letting it rest.
Serve meatloaf, sliced thick, served over mashed potatoes and Glazed Carrots, smothered in Chipotle gravy.