Rolled Meatloaf

A modified version of a Rachael Ray treat!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb ground beef
• 1⁄2 lb ground pork
• 1⁄2 cup  Italian seasoned breadcrumbs
• 1  egg
• 2  garlic cloves, minced
• 1⁄4 small  white onion, finely diced
•  salt and pepper
• 2  tablespoons raisins, chopped
• 3  tablespoons pine nuts, chopped
• 3  tablespoons  grated parmigiano or 3  tablespoons romano cheese
• 2  tablespoons  chopped flat leaf parsley
• 1  cup spinach
• 6  slices prosciutto
• 6  slices provolone cheese

Directions

1. Mix meat and next 10 ingredients as if you were making meatloaf.
2. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
3. Cover meat with spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.
4. Drizzle the log with extra-virgin olive oil to coat lightly.
5. Freeze and thaw, then roast meatroll 20 minutes at 450°.
6. Cut into 1-inch slices, 3 pieces per portion, and serve.
7. Make pasta while meat is in the oven.