The versatility of meatloaf is never-ending, and this variation is particularly tasty. This meatloaf is stuffed (really, it’s rolled roulade style) with prosciutto, provolone, spinach, and carrots. This combination of stuffing ingredients is quite traditional, and I can see why it has stood the test of time – and really, who doesn’t love meat stuffed meat? We enjoyed this meatloaf with a side of Turnip & Gruyere Gratin, which was a lovely pairing.
2 lb. ground beef (or 1/2 beef 1/2 pork)
2 tbsp fresh basil, finely chopped
2 cloves garlic, minced
2 cups fresh spinach, stems removed
1 large carrot
1 cup freshly grated parmesan
2 large eggs
1/4 – 1/3 lb. prosciutto
1/4 lb. provolone cheese, sliced
1 tsp. salt
1/2 tsp pepper
Preheat oven to 400 degrees.
Bring a saucepan of water to a boil and cook carrots until tender. Remove carrots and repeat with spinach, cooking only until wilted. Remove and drain well. Set aside with carrots.
In a large bowl, combine meat, basil, garlic, Parmesan cheese, eggs, salt, and pepper. Mix well.
Lay a large sheet of plastic wrap onto your work surface. Place meat mixture on plastic wrap and pat to a large rectangle about 10″ x 15″ and 1/2″ thick. Spread carrots and spinach evenly onto meat (you will be rolling from the short end, so leave about 1/2″ down the long sides to allow for pressing and closing the ends after you have rolled the meat, as well as a bit of extra room where the end of the roll will be). Place prosciutto and then provolone slices on top of the carrots and spinach. Begin to roll from one of the short ends, guiding with the plastic wrap and tucking in the filling as you go. Seal the ends of the roll by pinching meat together.
Place loaf in a pan and spread a light coating of olive oil over the top. Cook for about 1 hour 15 min, or until center reaches about 155 degrees. Allow loaf to rest for at least 10 minutes before slicing.