Meatloaf Brasciole (by Denise Wilburn)

Recipe Details

Meatloaf Brasciole

1.5 #’s ground meat (beef, turkey, pork or mixture)

salt and pepper

1/2 c Italian bread crumbs

1 egg

1 clove garlic minced (or 1/2 tsp powder)

1/4 small onion grated (or 1/4-1/2 tsp powder)

1 c arugula or baby spinach leaves

6 slices prosciutto or ham

6 slices safe moz. or provolone cheese (this can be omitted if necessary)

extra virgin olive oil

Preheat oven 450 degrees. Line a cookie sheet (with lip) with wax paper. Mix meat and next 5 ingredients with hands WELL. Flatten meat mixture out onto wax paper lined sheet into a thin layer (meat should be flatly covering the entire cookie sheet). cover meat with arugula/spinach, then prosciutto/ham and the “cheese” (if you’re using it). Using the wax paper to help, roll the meat into a log longways resulting in a 12 inch or so log (ham and spinach in the middle). Drizzle lightly with olive oil. Roast/Bake for 20-30 minutes. MAKE SURE MIDDLE IS DONE (no pink, juices run clear). Slice into 1 inch slices and serve.

Note: I’ve been making this for years and it almost ALWAYS makes my smoke alarm go off because the olive oil smokes…if you want to avoid this you might want to use regular olive oil or leave it out, but it doesn’t come out as shinny and a little drier without it.