Tuesday, October 21, 2014

Meatloaf Brasciole

    O.k..........it's been a long time since I've posted a meat recipe on the blog and I'm just a little excited to share this one.  It's definitely not your typical, boring meatloaf recipe!  "Brasciole" are, basically, thin slices of meat rolled around a filling and cooked with or without tomato sauce/wine. There can be many different variations, and you may sometimes see them referred to as "Involtini".

    As a child, I loved my gramma's version!  She baked hers on skewers and served them along with tomato sauce, but not in the sauce; they were delicious!!  My kids grew up enjoying the same recipe! (Note to self.....share gramma's brasciole recipe on the blog in the future!)  I've  made variations that are also delicious.

    So, what is "Meatloaf Brasciole", you ask?  Well, you mix several yummy ingredients together to make the meatloaf base and, then, you layer on a few more yummy ingredients, roll the whole thing up into this delicious loaf and, there you have it........meatloaf, all dressed up, Italian-style!!

 Meatloaf Brasciole

1/2 pound each: ground beef, ground veal, and ground pork
Salt and pepper, to taste
1/2 cup Italian breadcrumbs
1 egg
2 cloves garlic, minced
1/4 cup, finely chopped onion
1/4 cup golden raisins, chopped
1/4 cup pine nuts, chopped
1/4 cup grated Pecorino Romano cheese
2-4 tblsp. chopped Italian parsley

1 cup baby arugula
3-4 thin slices prosciutto, diced up
6 slices provolone cheese

Extra-virgin Olive oil, for drizzling

Combine all of the meatloaf ingredients together, lightly, with a fork.  Do not over mix or the meatloaf will become tough.

Now, flatten the mixture into a rectangle about 12"x 6-8" and 1/2" thick on a parchment-lined sheet pan.

Cover the meat with the arugula, cheese, and prosciutto, leaving a border around the outside.

Now, using the parchment to help, begin rolling the meat (starting at one of the long sides), into a log shape.  Position the loaf, seam-side down, on the sheet pan.  Drizzle the top with extra-virgin olive oil.

Roast the meatloaf at 450 degrees for 20 minutes, then lower the temperature to 375 degrees and roast for about 10 more minutes.  It should be nice and brown and cooked through.

Serve nice, thick slices with sides of your choice.  This time I chose baked sweet potato fries....really good!  
Let me encourage you......this is a recipe that really lends itself to variations.  So, use your imagination and the ingredients you love, and have on hand, to make it your own.  See what you come up with and, please, leave a comment and share your ideas with me, here on the blog.  I'd love to know what you're cooking up in your kitchen!

For a printable recipe, click here.

Recipe adapted from Rachael Ray on Food Network.

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