Herb Meatloaf Stuffed with Prosciutto and Smoked Provolone

This is one of my family's favorite recipes, although I don't make it as often as I used to. It can be quite pricey to make, but the end result is worth it. I have played around with it a few times and found a couple of wallet friendly alternatives that can serve as substitutions. Instead of prosciutto, try thinly sliced ham and the smoked provolone could be subbed with a less pricey mozzarella (this is shown in the photo). Be creative and play around with the stuffing. I saw a recipe recently for a meatloaf stuffed with goat cheese and herbs. Okay, enough blabbing, on to the recipe.

Herb Stuffed Meatloaf

1 lb Ground Pork
1 lb Ground Chicken
1/4 cup finely chopped red onion
1/4 cup finely chopped roasted red peppers
2 eggs scrambled
1/2 cup grated Parmesan Cheese
2T fresh Italian Parsley
1/2 T fresh Basil
1/2 T fresh Oregano
1T Dried Italian Seasoning
1/4 lb thinly sliced Smoked Provolone Cheese
1/4 lb thinly sliced Prosciutto
Ketchup for top (optional)
Salt and Pepper

Preheat oven to 350. In a large bowl, mix together the meats, herbs, seasonings until thoroughly combined. Next, make a well in the center and add eggs, onion, and roasted red peppers, and Parmesan. Mix until combined (If your mixture seems too loose you can add more Parmesan to bind it a bit more). Spread the mixture out evenly onto parchment lined with plastic wrap (I've found that the plastic wrap helps with rolling it up, but it's not necessary). Layer the Prosciutto and Provolone on one side. Roll up the loaf and tuck under ends to fit into loaf pan. Cover the top of meatloaf with Ketchup if you desire. Place onto cookie sheet to catch drippings. Bake for 1 hr 15 min.