Prosciutto wrapped mini meatloaves
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 1/2 pounds russet potatoes, peeled and quartered
1 cup whole milk, divided
5 tablespoons butter, cubed
1 cup fresh breadcrumbs
1/2 cup fresh herbs (thyme, rosemary, parsley), chopped
Zest of 1 lemon
1/4 cup tomato paste
1/4 cup Worcestershire sauce
1 teaspoon Dijon mustard
1 large egg
1/2 cup grated carrots
1 1/3 pounds ground beef
48 slices prosciutto
Freshly grated Parmesan cheese
Freshly ground black pepper, to taste
Preheat oven 350°F, and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium-high heat. Add in onion and sauté, stirring occasionally until golden, about 8 minutes. Add in garlic and cook, stirring often, 2 minutes more. Remove from heat and let mixture cool slightly.
Meanwhile, bring a large pot of salted water to a boil over medium heat. Add in potatoes and cook, uncovered, about 15 minutes or until completely tender. Drain well. Transfer potatoes back to pot and mash until smooth. Add in 3/4 cup milk and butter, and fold in with a spatula until well combined. Liberally season with salt to taste.
In a large bowl, mix together breadcrumbs and remaining 1/4 cup milk, and let sit 5 minutes to soften. Add in onion and garlic mixture, along with herbs, lemon zest, tomato paste, Worcestershire sauce, mustard, egg, carrots and ground beef. Season with a large pinch of salt, and mix together with hands or a spoon until just combined. Set aside.
Place 2 slices of prosciutto in each cup of 2 standard size muffin tins, making sure to fully cover the bottom and the sides, leaving about 1/2 inch overhang on all sides. Firmly press about 1/4 to 1/3 cup ground beef mixture into each prosciutto-lined mold.
Bake in oven 20 minutes or until just cooked through. Remove meatloaves from tins and place on the prepared baking sheet. Top each meatloaf with 3 tablespoons mashed potatoes. Grate Parmesan cheese over each meatloaf and sprinkle with pepper.
Preheat broiler to high and broil for 8 to 10 minutes until the tops are golden. Serve immediately with roasted tomato jam or ketchup, if desired.