Meat Loaf Brasciole (Roll-Ups)

Makes 4 servings

Serve with Pasta with Broccolini and Ricotta

ingredients

1 1/2 pounds meat loaf mix (ground beef, pork, and veal)
salt and freshly ground black pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/2 small white onion, finely chopped
2 tablespoons golden raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated Parmigiano Reggiano or Romano cheese
2 tablespoons chopped fresh flat-leaf parsley
1 cup arugula
6 slices prosciutto di parma
6 slices provolone cheese

directions

Preheat oven to 450 degrees F. Mix meat, salt, pepper, bread crumbs, egg, garlic, onions, raisins, pine nuts, parmigiano, and parsley as if you were making meat loaf. Flatten meat out on a cookie sheet into a thin layer, 1/2-inch thick, 12-inches long by 6- to 8- inches wide. Cover meat with arugula or spinach, prosciutto, and provolone. Roll the meat up into a large log, working across the shorter side so that you have a 12-inch long log. Roast 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.

Source: Cooking Round the Clock cookbook