Rolled Italian Meatloaf
The aroma of garlic, fresh basil, and Italian herbs fills your kitchen as this beautiful spiral of seasoned beef and veal bakes to golden perfection. My nonna's technique of rolling the mixture creates gorgeous layers that make every slice a work of art, perfect for Sunday dinner when y...
By Chef Laura Bonicelli
Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Servings
8 servings
Ingredients
- 1 1/2 poundsground beef
- 1 poundground veal
- 1 medium onion ( minced)
- 4 clovesgarlic (minced)
- 2 Tbsp.dried Italian seasoning
- 1/4 cupchopped Italian parsley
- 1/4 cupchopped fresh basil
- 2 1/2 cupfresh bread crumbs
- 2 largeeggs
- 1 6-ounce cantomato juice
- 1 Tbsp.Kosher salt
- 2 tsp.freshly ground pepper
- 3/4 poundsliced provolone cheese
- 1/3 cupbasil pesto
- 6 ouncesItalian prosciutto (thinly sliced)
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350º F.
- 2
In a large bowl, combine the beef, veal, onion, garlic, Italian seasoning, fresh herbs, and bread crumbs. Add eggs, tomato juice, salt, and pepper, and mix with your hands to combine well.
- 3
On a large sheet of parchment, shape the meat mixture into a 15X10 inch rectangle. Arrange the prosciutto with 8 oz of the sliced provolone evenly over the top. Starting at the long side of the rectangle, roll up meat like a jelly roll and shape it into a loaf. Pulling on the paper, slide the meat onto a large baking sheet, seam side downóBake for . Arrange the remaining provolone slices over the top and bake until the cheese is slightly brown and bubbly about ten minutes.
- 4
Serve hot or cool to room temp; wrap in aluminum foil and refrigerate for several hours or until ready to serve. Slice thin using a serrated knife - 1/4 inch thick.