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Meatloaf Brasciole Recipe

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This recipe for Meatloaf Brasciole, by , is from A Home Cook's Take on His Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gary Tory


1 1/2 pounds ground beef, ground veal, and ground
pork or all beef
1/2 cup Italian breadcrumbs
1 Egg beaten
2 cloves garlic, minced
1/4 cup finely chopped onion
2 tablespoons golden raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated parmesan or romano cheese
2 tablespoons Italian parsley, coarsely chopped
Salt and pepper, to taste
1 cup baby arugula or spinach
6 slices prosciutto
6 slices provolone cheese
Extra-virgin Olive oil, for drizzling

Combine all of the meatloaf ingredients together, lightly, with a fork. Do not over mix or the meatloaf will become tough.
Now, flatten the mixture into a rectangle about 12"x 6-8" and 1/2" thick on a parchment-lined sheet pan.
Cover the meat with the spinach, cheese, and prosciutto, leaving a border around the outside.
Now, using the parchment to help, begin rolling the meat (starting at one of the long sides), into a log shape.
Position the loaf, seam-side down, on the sheet pan. Drizzle the top with extra-virgin olive oil.
Roast the meatloaf at 450 degrees for 20 minutes, then lower the temperature to 375 degrees and roast for about
10 more minutes. It should be nice and brown and cooked through.




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