-
1
In a small saucepan, heat 1 tablespoon olive oil and saute onions over medium heat until golden, about 7 minutes.
-
2
Add garlic and cook another 2 minutes; remove from heat and let cool.
-
3
Pulse bread in a food processor to make about 1 cup of fresh bread crumbs; set aside 1/2 cup for the meatloaf (spread the rest on a baking sheet to dry out).
-
4
Combine the 1/2 cup bread crumbs with the milk, then squeeze out all the liquid you can and discard.
-
5
In a large mixing bowl, combine sauteed onion, garlic, damp bread crumbs, beef, Parmesan, prosciutto, and eggs; season with salt and pepper.
-
6
Form the mixture into a loaf shape and roll in the dried bread crumbs on the baking sheet.
-
7
Let rest in the refrigerator 30 minutes.
-
8
Preheat oven to 400 degrees F.
-
9
In a skillet, heat 1 tablespoon oil, over medium heat, and cook the sliced onions until golden, about 7 minutes; remove and set aside.
-
10
Melt butter in loaf pan, or casserole, or other stove-top and oven safe cooking vessel, add meatloaf and gently brown on all sides for about 7 minutes.
-
11
Add wine, stock, mushrooms, and sliced onions, and bring to a simmer; cover and transfer to oven.
-
12
Cook 45 minutes until internal thermometer reaches 160 degrees F.
-
13
Transfer meatloaf to a serving platter, skim any fat from sauce, then spoon sauce over meatloaf.
-
14
Garnish with parsley and lemon zest.
