Ingredients

Start to finish: 1 1/2 hours (10 minutes active)
Servings: 4 to 6
1 cup fine dry breadcrumbs
3/4 cup dry white wine or white grape juice
2 1/2 pounds lean ground beef (or equal mixture of ground beef, pork and veal)
4 ounces prosciutto, cut to a 1/4-inch dice
1 cup tomato sauce
2 large eggs
1 medium onion, cut to a 1/4-inch dice
5 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 350 F.

In a small bowl, combine the breadcrumbs and wine or grape juice and let soak until the soft, about 10 minutes.

Meanwhile, in a large bowl combine the beef, prosciutto, half of the tomato sauce, eggs, onion, garlic, oregano, basil, thyme, salt and pepper. Add the breadcrumbs and any wine in the bowl, then use your hands or a wooden spoon to mix well.

Transfer the mixture to a roasting pan and shape it into a loaf. Alternatively, transfer the mixture to an ovenproof glass or ceramic loaf pan. Top the meatloaf with the remaining tomato sauce and bake until nicely browned and a metal skewer inserted into the center comes out hot, about 1 to 1 1/2 hours.

Transfer the meatloaf to a platter and let it rest for 5 minutes before cutting into thick slices.