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

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