This meatloaf is stuffed with meat, cheese and herbs. Delicious hot or cold, it is especially good for fall entertaining. We like it paired with our 2018 Alexander Valley Merlot, a recent GOLD MEDAL winner at this year’s Sonoma County Harvest Fair.
- 1 cup day old bread, cubed
- ½ cup cream
- 3 pounds ground meat, mixture of beef, pork, veal or turkey
- Salt and pepper
- 2 ½ tablespoons Italian seasoning
- ½ cup grated parmesan cheese
- 4 eggs, hardboiled, peeled and sliced
- ¼ pound prosciutto, thinly sliced
- 1 pound spinach, blanched, drained and chopped
- 3 ounces provolone, in 1/8 inch slices
- 1 cup dried breadcrumbs
- Put breadcrumbs in bowl, cover with cream and let stand 10 minutes.
- Put ground meet in mixing bowl, season with salt and pepper and Italian seasoning. Add parmesan and mix. Add soaked bread and cream and knead until well combined.
- Heat oven to 350. In a 12×18” baking sheet lined with parchment paper press mixture into a rectangle. Add spinach, provolone, prosciutto and eggs more or less evenly atop meat mixture. Using parchment as an aide, roll into a long cylinder, pinching the ends to form a firm loaf. Remove parchment paper, and roll the meat cylinder in breadcrumbs.
- Bake for 40 -45 minutes (140 degrees). Let stand for 10 minutes, or cool completely. Serve either warm or cold.
8 -10 servings