ITALIAN STUFFED MEATLOAF ROLL
1lb extra lean ground beef
1lb meatloaf mix
1 egg, beaten
1 small or ½ medium/large onion, coarsely chopped
3 cloves garlic finely minced
½ cup breadcrumbs
2 tablespoons pesto
1 tablespoon Dijon mustard
2 tablespoons Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
Salt and pepper to taste
6 slices of prosciutto
1 – 5 oz bag organic fresh spinach or ½ box frozen and thawed spinach
1 cup shredded mozzarella or a combination of mozzarella, swiss, etc
½ cup grated Parmesan
Preheat oven to 350F
Sauté onion and garlic in butter or oil in a sauté pan until slightly browned and fragrant. Let cool. Wash spinach and place in a pan with no other water and cook covered over medium high heat until just wilted, 2-3 minutes. Set aside to cool.
Combine all meat ingredients together with the cooled onion garlic mixture in a large bowl, mixing with your hands until combined.
Place meat on a piece of waxed paper or plastic wrap and shape into a large rectangle about ½ inch thick. Squeeze spinach with your hands to release moisture and lay over meat. Layer prosciutto slices over and top with grated cheese. From the short end roll the meat as tightly as possible using the paper and lifting it out of the way as you roll. Tuck the two open ends into and under the roll sealing the seams. Carefully transfer the roll seam side down to a greased large loaf pan or baking dish. Bake for about 1 hour and ten minutes or until juices fun clear. Let stand for 10-15 minutes before serving.