Meatloaf Recipes: Lover's Loaf

1 (10 ounce) bag washed spinach leaves1 pound ground beef1 pound ground pork3 large eggs, lightly beaten1 1/4 cups bread crumbs1 cup grated Romano or Parmesan cheesesalt and pepper to taste6 slices provolone cheese6 slices prosciutto or ham, thinly slicedall-purpose flour for dusting2 tablespoons olive oil2 cups red wine2 cups waterPreheat oven to 400 degrees F (200 degrees C). Place spinach in a microwave safe bowl with a splash of water. Cover, and microwave until the spinach has wilted, about 5 minutes. Drain and allow to cool. In a large bowl, mix together beef, pork, eggs, bread crumbs, and Romano cheese. Season with salt and pepper. Divide into two equal portions, and roll each into balls. Place a 15-inch long piece of plastic wrap on your work surface and lightly sprinkle with flour. Place one of the balls onto the plastic wrap and pat into a thin, 8-inch by 10-inch rectangle. Cover evenly with half of the spinach and 3 slices of prosciutto, then shingle three slices of provolone running along the edge facing you. Using the plastic wrap to lift the meat, roll the loaf starting from the cheese side into a firmly packed spiral, peeling away the plastic wrap as you go. Make a second loaf with remaining ingredients. To bake, pour wine into a broiler pan bottom. Oil the slotted top with some of the olive oil before placing the loaves on and brushing them with remaining oil. Cover loaves with a sheet of aluminum foil and bake in preheated oven for 40 minutes. Remove the foil and pour water into the pan. Continue baking for another 35 minutes, until the internal temperature reaches 160 degrees F (70 degrees C). Allow to rest 10 minutes before slicing into 1-inch thick slices to serve. Amount Per Serving  Calories: 765 | Total Fat: 45.6g | Cholesterol: 254mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 765

Total Fat: 45.6gCholesterol: 254mgSodium: 1180mgTotal Carbs: 23.9g    Dietary Fiber: 1.9gProtein: 50.3g VIEW DETAILED NUTRITION
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I have two kids that keep me on my toes all day, so having the time to roll a meatloaf is laughable. I decided to make according to recipe, only making a layer in the middle with the provolone and prosciutto and mixing the spinach in with the meatloaf mixture. My broiler pan is quite shallow so I was only able to use a cup each of the wine/water. This was very good. I liked the subtlety of the wine and the flavors of the meatloaf with the prosciutto, provolone and spinach. I think it could use some garlic, onion and perhaps some spices....rosemary, maybe? I'd like to make this again with little additions to see if it would make it really out of sight. I could see how this would make a great meatball, tossed with a parmesan-garlic whole wheat pasta. I didn't want to make changes if I hadn't tried it as is first. I DID use fresh low carb bread to make my bread crumbs. My husband was adamant that I make "tots" with this, as he's a boy. If he had not suggested that, I would have served a light pasta/rice/potato dish. I had mine with garlic broccoli and that was sufficient enough for me, the low-carber. NOTE: I found the prosciutto and provolone at a cheaper price at my local Grocery Outlet. You CAN find them at a cheaper price, I've done it! Was this review helpful? [ YES ]
9 users found this review helpful I have two kids that keep me on my toes all day, so having the time to roll a meatloaf is... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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