Meat Loaf Stuffed With Prosciutto And Spinach Recipe

Name: Meat Loaf Stuffed With Prosciutto And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large carrots, each cut lengthwise into 6 slices; 4 cups spinach (3 ounces), thick stems discarded; 2 pounds lean ground beef; 2 pounds ground pork; 2 1/2 cups fresh bread crumbs; 2 cups freshly grated pecorino cheese (6 ounces); 6 large eggs, lightly beaten; Kosher salt and freshly ground pepper; 3 tablespoons all-purpose flour; 12 thin slices of prosciutto (4 ounces); 1/2 pound caciocavallo or provolone cheese, cut into twelve 1/8-inch-thick slices; 1/4 cup extra-virgin olive oil; 4 sprigs of rosemary; 2 cups dry red wine; 1 cup water

Servings: persons

2 large carrots, each cut lengthwise into 6 slices
4 cups spinach (3 ounces), thick stems discarded
2 pounds lean ground beef
2 pounds ground pork
2 1/2 cups fresh bread crumbs
2 cups freshly grated pecorino cheese (6 ounces)
6 large eggs, lightly beaten
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
12 thin slices of prosciutto (4 ounces)
1/2 pound caciocavallo or provolone cheese, cut into twelve 1/8-inch-thick slices
1/4 cup extra-virgin olive oil
4 sprigs of rosemary
2 cups dry red wine
1 cup water

1
Line a work surface with a 15-inch-long sheet of plastic wrap. In a bowl, mix the flour with the remaining 1/2 cup of bread crumbs. Sprinkle half of the crumb mixture all over the plastic wrap. Transfer half of the meat loaf mixture to the plastic and press it into a 12-by-10-inch rectangle, about 1/2 inch thick. Lay half of the spinach leaves over the meat, leaving a 1-inch border on the short sides. Arrange half of the carrots over the spinach, and top with half the prosciutto and sliced cheese. Starting from the long end of the plastic wrap closest to you, tightly roll up the meat loaf, tucking in the filling and using the plastic wrap to guide you; discard the plastic. Repeat with another 15-inch sheet of plastic and the remaining bread crumbs, meat mixture, spinach, carrots, prosciutto and cheese. Drizzle each meat loaf with 2 tablespoons of oil.
2
Put the rosemary sprigs in the bottom of a broiler pan and pour in the red wine. Cover with the broiler pan grate. Set the meat loaves about 2 inches apart on the grate. Bake in the center of the oven for 40 minutes. Turn the broiler pan around and pour the water through the grate. Continue baking for about 35 minutes longer, or until an instant-read thermometer inserted in the center of each meat loaf registers 165u00b0.
3
Transfer the meat loaves to a carving board and cover loosely with foil. Discard any cheese from the bottom of the pan and strain the pan juices into a small saucepan. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Pour into a serving bowl and season with salt and pepper.
4
Using a serrated knife, slice the meat loaves 1 inch thick and serve, passing the pan juices at the table.
5
Make Ahead - The unbaked meat loaves can be refrigerated overnight. Let return to room temperature before baking.

2050

kcal

Calories

161

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large carrots, each cut lengthwise into 6 slices, 4 cups spinach (3 ounces), thick stems discarded, 2 pounds lean ground beef, 2 pounds ground pork, and more.

Yes, Meat Loaf Stuffed With Prosciutto And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meat Loaf Stuffed With Prosciutto And Spinach

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