Barding: Prosciutto-wrapped mini turkey meatloaf

A miniature turkey meatloaf is wrapped in slices of prosciutto, which help hold in moisture while adding flavor. Photo courtesy Legends From Europe. 

Using lean ground meat for meatloaf? There are many techniques to keep it from being dry.

“Barding” is a less-common approach that can help bake moist meatloaf with mostly lean meat.

This chefly process involves a fatty meat, such as bacon, being wrapped around another food to retain moisture and add flavor. One adaptation of the technique is the woven bacon wrap sometimes used to prevent dryness in roast turkey -- or grilled turkey breast.

In the case of the featured meatloaf, slices of prosciutto di Parma from Italy (also known as Parma ham) are wrapped around miniature turkey loaves. Oily sun-dried tomatoe bits add pleasing color, flavor and a little more fat in this recipe with diced onion, garlic and seasoned bread crumbs.

Prosciutto di Parma-wrapped mini meatloaves

(4 to 6 servings)

2 tablespoons olive oil
1 cup diced onion
1/3 cup oil-packed sun-dried tomatoes, chopped
2 cloves garlic, minced
1-1/2 pounds ground turkey

3/4 cup seasoned dry bread crumbs
3/4 cup milk
1 large egg
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
12 slices (about 8 ounces) Prosciutto di Parma

1. Heat oven to 350 degrees. Warm a large pan over medium heat. Add olive oil. When oil is heated and shimmering, add the onion and cook 7 to 10 minutes, stirring occasionally. When onion is browned and translucent, add the tomatoes and garlic; cook 1 minute. Remove from heat and let cool slightly.

2. Place ground turkey, bread crumbs, milk, egg and seasonings to a large bowl. Add onion and tomato mixture and mix ingredients, kneading gently until well combined.

3. On a sheet pan, place four 4-1/2 by2-1/2-inch loaf pans. Line pan bottoms and sides with the prosciutto slices, letting them hang over the pan sides. Divide meatloaf mixture evenly between the pans, smooothing tops. Wrap prosciutto over the turkey to enclose each loaf.

4. Place sheet pan in the oven and bake about 30 minutes until cooked through to a 155-degree internal temperature. Remove loaves from oven. Let rest 5 minutes in pan. Remove loaves from pans to serve whole or sliced.

- Adapted recipe, photo courtesy Legends from Europe