Rolled Italian Meatloaf
Rolled Italian Meatloaf is great hot or chilled and thinly sliced.
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.