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Meatloaf Brasciole

Source of Recipe

Rachel Ray


Recipe Introduction

This was so very, very good. Probably my favorite meatloaf ever. This took WAY more than 20 minutes for me – more like 1 hour and then it was a little tough – I think that next time I will cook it at 375 degrees for an hour (I am not constrained to 30 minutes like Rachel). I served it, like Rachel Ray suggested with Pasta, Broccolini and Ricotta. She also says that it serves 4. Maybe 4 gorillas. I think this would easily serve 8 people.

List of Ingredients

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix)
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup arugula leaves or baby spinach
6 slices prosciutto di Parma
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling



Recipe

Preheat oven to 450 degrees F.
Put water on to boil for your pasta.

Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, , working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.

Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.