Italian Meatloaf Roll-Up

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!!

• Ready In: 30 mins
• Serves: 4

Ingredients

• Meatloaf

• 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

• Filling

• 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.