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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from a recipe from Rachael Ray's 30 Minute Meals. Original recipe calls for raisins and pine nuts - not my thing. I have prepared it with ground beef and pork only, no veal. Easy to prepare on a weeknight!! Ingredients:
1 1/2 lbs meatloaf mixture (ground beef, pork, veal) |
1/2 cup italian seasoned breadcrumbs |
1 egg |
1 garlic clove, minced |
1/4 small white onion, grated |
3 tablespoons parmigiano, grated |
2 tablespoons flat leaf parsley, chopped |
1 cup arugula leaves or 1 cup baby spinach |
6 slices prosciutto |
6 slices provolone cheese, deli sliced |
salt and pepper |
olive oil, for drizzling |
Directions:
1. Pre-heat oven to 350°F.
2. Mix meat and remaining meatloaf ingredients.
3. Flatten meat mixture out on a wax paper lined cookie sheet in a thin layer 1/2 thick x 12 long x 6 to 8 wide.
4. Cover meat with a layer each of arugula (or spinach), prosciutto and cheese.
5. Use the wax paper to help roll up the meat into a large log working across the 6 or 8 side, resulting in a 12 log.
6. Seal ends, place seam side down on a cookie sheet (I line with foil). Drizzle lightly with extra virgin olive oil.
7. Roast meat roll for approximately 40 minutes.
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