I have been making this recipe for years and years. As I was reviewing my older posts here, I was shocked that I had never blogged it before. I THINK it was originally a Rachel Ray recipe, but I can’t confirm that.
When my wife and I first met, she was insistent that she did NOT like loaves of meat. I’m sure it was a childhood aversion. Many of us probably had dry and bland meatloaf. This is NOT that. Anytime you can add provolone and prosciutto to anything, it’s probably going to be good.
Most other recipes out there add some tomato sauce on the meatloaf. I don’t think it needs it. I also add the Dale’s Seasoning, which adds moisture and A LOT of extra flavor.
Ingredients for Italian Meatloaf Roll
- 1 1/2 lbs equal parts ground beef chuck and pork mix
- 2 cloves garlic, minced
- 1 shallet, minced
- 1 cup Italian parsley, chopped
- 1 egg
- 2-3 tablespoons Dale’s Seasoning (or soy sauce)
- 1/2 cup Italian style bread crumbs
- 1/2 cup grated pecorino romano cheese
- 1 cup arugula
- 8 slices provolone cheese
- 8 slices prosciutto
How to make Italian Meatloaf Roll
- Heat oven to 350F.
- In a large mixing bowl add ground beef and pork, garlic, shallot, parsley, egg, Dale’s Seasoning, bread crumbs and pecorino cheese and mix to combine.
- On a large cutting board, lay out the mixture evenly on a piece of aluminum foil or cling wrap.
- Add the arugula, prosciutto and provolone evenly across the meat mixture.
- Pull the cling wrap and roll loaf tight. Seal the ends.
- In a 12X8 pan, spray non-stick spray and place the loaf seem side down.
- Bake for 1 hour until cooked through. Remove and allow to rest for 5-10 minutes.
- We served with whipped potatoes and green beans.
one foodie 