• The Meatloaf is baked in a ROLL. the veggies were roasted this summer harvest and frozen & heated up for this lovely dinner.
  • Meatloaf mixture consists of 1/2 lb each; ground beef,veal,pork. please ask the butcher to grind all 3 together” IN FRONT OF YOU”, as my grandmother said whenever she sent us to the butcher to purchase meat for our dinner. I never use the “already ground up in a package in the meat case” never-ever ! The Home Economist here in Davidson will do this for you, and it’s excellent makes all the difference in the taste.
  • Please read this recipe through before you start…then measure 7 weigh ingredients and have at the ready ;
  • in a large glass or porcelain mixing bowl combine meat with 1 cup cut up 2 or 3 day old rosemary & olive oil bread , leave some chunks in bread. I use the crust as well. then add 1/2 cup half & half and 3 large eggs lightly beat up with a fork.
  • fold with your CLEAN hands
  • then add 3/4 cup fresh grated Romano cheese 1/3 cup fresh chopped italian flat leaf parsley…keep folding…
  • then sprinkle in 2 tsp. fennel seeds,  ground sea salt and fresh ground black pepper. combine with your fingers just ’till all mixed. do not overwork.
  • here is the fun part…..lay out a long sheet of wax paper.
  • Pat the meat mixture to about a 12″ X 9″ X 3/4 inch  thick rectangle.
  • now slice some garlic, do not mince, slice very thin long strips from at least a dozen cloves,,,and lay slices on meat
  • Now lay very thin slivers of Prosciutto over the entire meat, but leave a border free along edges.
  • then lay fresh sliced Provolone over top of Prosciutto
  • at this point I sprinkle more parsley over top of cheese.
  • Now take one side of the wax paper [the long side] pushing the filling ingredients in if necessary. lift the wax paper and ROLL up the meat to completely enclose the filling.
  • pinch the seam and ends together, gently but completely.
  • using the wax paper to lift it, place the loaf seam side down in the jelly roll pan
  • Sprinkle the roll with Progresso Italian seasoned bread crumbs. [do not use these bread crumbs for the filling=you must use bread there.]
  • writing these rolling instructions seems difficult, but it’s easy as rolling out a filled puffed pastry !
  • bake for about 50 minutes. do not over-bake.
  • you will love the delicious aromatic flavours.
  • In my post tomorrow, i’ll give the recipe to change this up  as well as the roasted veggies recipe.
  • leftover meatloaf makes a wonderful sandwich.
  • Enjoy !