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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A modified version of a Rachael Ray treat! Ingredients:
1 lb ground beef |
1/2 lb ground pork |
1/2 cup italian seasoned breadcrumbs |
1 egg |
2 garlic cloves, minced |
1/4 small white onion, finely diced |
salt and pepper |
2 tablespoons raisins, chopped |
3 tablespoons pine nuts, chopped |
3 tablespoons grated parmigiano or 3 tablespoons romano cheese |
2 tablespoons chopped flat leaf parsley |
1 cup spinach |
6 slices prosciutto |
6 slices provolone cheese |
Directions:
1. Mix meat and next 10 ingredients as if you were making meatloaf.
2. 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.
3. Cover meat with 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.
4. Drizzle the log with extra-virgin olive oil to coat lightly.
5. Freeze and thaw, then roast meatroll 20 minutes at 450°.
6. Cut into 1-inch slices, 3 pieces per portion, and serve.
7. Make pasta while meat is in the oven.
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