Stuffed Meatloaf

Mario is the boss of all things Italian in this house…we cook his food at least one night a week.  I’m fairly certain he has never let us down either.  This luxurious take on meatloaf is really awesome…it is packed with flavor while having a bit fancier presentation than the original.

You will need:
1 pound ground lean pork
1 pound ground lean beef
2 cups + 3 tablespoons fresh bread crumbs
1 cup freshly grated pecorino romano cheese
3 large eggs, lightly beaten
salt & pepper
8 ounces spinach leaves, stems removed, washed and spun dry
2 carrots, cut lengthwise into 6 slices each
3 tablespoons all-purpose flour
6 slices prosciutto di parma
6 slices semi-soft cheese, like fontina
2 sprigs rosemary
1 cup water
1/2 cup olive oil

In a large bowl, combine the pork, beef, 2 cups of bread crumbs, the pecorino, eggs and salt and pepper to taste.  Mix gently but thoroughly with your hands.  Cover and refrigerate.  Preheat the oven to 400°.

Cook your spinach until just wilted, we just use the microwave.  Cook your carrots as well – add to boiling water for 10 minutes.

Combine the flour with the remaining 3 tablespoons bread crumbs and heavily dust a wooden board or other work surface with the mixture.  Pat the meat mixture into a 1/2 inch thick rectangle about 16 inches by 6 inches on the dusted board.  Lay the spinach leaves over the meat, leaving a 1 inch border on the short sides.  Lay the carrot slices over the spinach, lengthwise down the rectangle, then layer the prosciutto and cheese over the carrots.
Starting from a long side, roll the meat up into a jelly roll, making it as compact as possible; it should be about 16 inches long.  Dust the outside with flour.
Place the loaf on a rack in a broiler pan.  Put the rosemary under the rack and pour the water into the pan.  Pour the olive oil down the length of the meat loaf.  Bake for 1 hour, or until the loaf reaches an internal temperature of 165°.

Transfer the loaf to a cutting board.  Pour the pan juices into a saucepan and bring to a boil.  Season with salt and pepper to taste.

Slice the meatloaf into 1 inch thick slices and arrange on warmed plates.  Drizzle with the sauce and serve!

Serves: 6
Time: 35 minutes prep + 1 hour cooking
From: Mario Batali’s Molto Italiano

Related Posts Plugin for WordPress, Blogger...
It's only fair to share...Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyEmail this to someonePrint this page
This entry was posted in beef, main dish, pork, Uncategorized and tagged , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>