2 eggs, beaten
3/4 cup bread crumbs or cracker crumbs
1/2 cup tomato juice
1/2 tsp dried oregano
1 Tbs dried Italian seasoning
2 Tbs. dried parsley
1 clove of garlic, minced
2 lbs of ground sirloin, or other lean ground beef
1-1/2 cups shredded mozzarella cheese
1/2 tsp salt
1 tsp black pepper
3 slices of mozzarella cheese
8 strips proscuitto
Mix all ingredients except sliced mozzarella and proscuitto. Spray a 10" x 12" piece of aluminum foil with a light coating of Pam (our suggestion). Spread ground meat mixture evenly over foil to about 1/2" to 3/4" thickness. Layer the proscuitto on meat, and then sprinkle shredded mozzarella cheese over proscuitto. Roll and seal the edges of the meat roll, placing seam side down on a piece of foil on a 13" x 9" baking sheet or jelly roll pan. Bake at 350°F for 1 hour and 15 minutes. Layer mozzarella cheese slices over the top, and return to oven until melted. (Hint: Sort of lift the foil and the meat to begin the rolling process. Once started, it is easy to roll into a firm meatloaf log).
While the recipe didn't necessarily call for it, we couldn't imagine an Italian meatloaf without a good, red sauce on top. So midway through baking, we brushed a layer of a sauce we made from a small can of tomato paste, several splashes of red wine, minced garlic, Italian seasoning and a little olive oil. We continued baking it, and placed the cheese right on top of the sauce. We served this with a little angel hair pasta with parmesan and fresh basil and a bottle of the incredible Flora Springs Pogio del Papa. Great wine, great food... life is good!
January 15, 2003
