Stuffed Italian Meatloaf with Prosciutto, Provolone and Spinach
It doesn't get more comforting than meatloaf except maybe a stuffed Italian style meatloaf. And this one swaps out the ho-hum ketchup topping with a lemony garlic crust and a filling of fresh spinach, sharp provolone and thin prosciutto. Talk about the ultimate meatloaf.
Servings 6
Ingredients
- 1 ½ lb beef
- ½ lb Italian sausage
- ½ cup Italian breadcrumbs
- ½ cup grated Parmesan
- 1 egg
- 2 T chopped parsley
- ½ tsp oregano
- pinch of nutmeg
- 1 teaspoon salt
- ½ tsp black pepper
- ½ cup water
Filling
- 3 oz sliced prosciutto about 3 oz
- 6 slices sliced sharp provolone if available
- 1 cup fresh baby spinach leaves or a big handful
Lemon garlic panko topping
- garlic powder
- parmesan cheese
- ½ lemon
- ¼ cup panko
- 1-2 tsp lemon juice
- 1 T olive oil
- ½ teaspoon minced garlic powder
- ¼ cup parmesan cheese
Instructions
- Use the length of the pan as a benchmark for the length of the meat "roll" .
- Lay a piece of parchment on a cutting board and spread the meat out to a big square about the width of the parchment about 13" wide by 9" long (the length of the meatloaf pan).
- Pat the meat so that it’s of an even thickness throughout.
- Start layering slices of prosciutto across the meat to the edges. Follow with the provolone and evenly spread the spinach across the cheese. Sprinkle over garlic powder and parmesan cheese (amount is up to you) and then squeeze over the lemon.
- Wet hands a bit with some water. Lift up on the short side of the parchment and get your hands under the paper roll. Carefully use the parchment and your hands to "roll" the meat around filling into a pinwheel.
- Once closed, use moistened fingers to close any gaps on the sides, seam and ends to encase the filling and prevent it from leaking out during baking. Use the parchment to lift the meatloaf roll into a meatloaf pan or bread pan..
- Place in a preheated oven 350° and bake for 50 minutes. Raise the heat to 400°. Carefully remove the meatloaf pan from the oven and place on a hot pad or the stove. Press the breadcrumb topping over the whole meatloaf.
- Add the pan back to the oven and bake for an additional 10 minutes until golden or until the internal temperature reaches 165°.
- Carefully pour any grease out of one corner of the pan so as to not moisten the crumb topping. Allow the meatloaf to rest for about 5 minutes or so in the pan before removing the loaf. Use a long slicing knife to slice into the crunchy breadcrumb topped meatloaf.
Notes
Storage. Place leftover meatloaf (whole) in a airtight resealable container. Refrigerate up to 3 days.
Freeze leftovers up to 3 months, either in freezer safe container or bag.
