When I was in college we had free cable and I was addicted to the food channels. Over the space of 3 years I taught myself to cook just by watching TV (I would have practiced but the dorms had no kitchens). Sadly, I saw lots of delicious recipes being made but didn’t think to write them down for when I could get somewhere to test them out. Instead I’d wait a few months and them create some terrifying amalgam of 12 different recipes I’d seen.
This started out as a recipe for Meatloaf Brasciole (that’s fancy for Meatloaf Roll-Up) that I saw on an episode of Rachael Ray, but got morphed to include the ingredients I had on hand. It’s as easy as a regular meatloaf, but with the rolled up core of prosciutto, cheese and spinach it looks super fancy and complex, plus the Italian flavors are WAY better than the version your mom used to make.
- 1 1/2 pounds ground beef
- Salt and pepper
- 1/2 cup Italian bread crumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 small white onion, grated
- 3 tablespoons pine nuts, chopped
- 3 tablespoons grated cheese, Parmigiano or Romano
- 1 cup baby spinach
- 6 slices prosciutto
- 6 slices deli sliced provolone
- Extra-virgin olive oil, for drizzling
Preheat oven to 450 degrees F.
Mix all ingredients (except prosciutto, cheese, spinach and oil) like you are making a regular meat loaf. 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 spinach, prosciutto slices and cheese then roll the meat, using the waxed paper to help roll up into a large log (like a giant Swiss Roll). Drizzle the log with extra-virgin olive oil to coat lightly. Roast meatroll 20 minutes. Cut into 1 inch servings.
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