Thursday, December 6, 2012

Meatloaf Brasciole with Prosciutto and Provolone (Roll Ups)

Please don't let the title of this recipe scare you! Brasciole is usually made with thin pieces of beef that are rolled around a filling of some kind, and simmered in marinara sauce. Doesn't that sound yummy? Well this recipe is even easier, because you don't have to worry about finding or pounding out beef to make it thin. You make a meatloaf mixture, roll it out and add some proscuitto, provolone and spinach, roll into a log and bake! 

Now this meatloaf mixture is special. It's got garlic, onion, raisins, pine nuts, Parmesan and parsley. It's got a little bit of sweet from the raisins, but it's salty from the cheese, and it's got some crunch from the pine nuts. It's different than any other meatloaf I've ever had, and I love it! This recipe in general is fantastic. The flavors are beyond amazing together, and once it's cooked and sliced, it's beautiful! I know I say this often, but this recipe has the "Wow Factor" and it's definitely a crowd pleaser that will knock the socks off of anyone who tries it! I'm already thinking about when I can make this again. It's great served with mashed potatoes, and maybe some green beans or broccoli and a salad. It's also perfect for the Holidays and dinner parties... and since Christmas is in a few short weeks, it should end up on your menu soon!

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) I used all beef
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup arugula leaves or baby spinach
6 slices prosciutto di Parma
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F.

Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined 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 cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.

Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. - The 450 degree/20 minutes doesn't cut it to get it done. I turned it down to 425 and cooked it more like 30-40. I cooked it on parchment and transferred it to a paper towel lined plate to absorb the grease when it was done.

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