Sicilian Meatloaf Brasciole

(from Amy J from WI’s recipe box)

Source: Rachel Ray

Prep time: 15 minutes
Cook time: 20 minutes
Serves 6 people

Ingredients

  • 1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix)
  • Salt and pepper
  • 1/2 cup Italian breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 small white onion, grated
  • 2 tablespoons golden or dark raisins, chopped
  • 3 tablespoons pine nuts, chopped
  • 3 tablespoons grated cheese, Parmigiano or Romano
  • 2 tablespoons chopped flat leaf parsley
  • 1 cup arugula leaves or baby spinach
  • 6 slices prosciutto di Parma
  • 6 slices deli sliced provolone
  • Extra-virgin olive oil (EVOO), for drizzling

Directions

  1. Preheat oven to 450°F.

  2. Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6-8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, , working across the 6 to 8-inch side, resulting in a 12-inch long log.

  3. Drizzle the log with EVOO to coat lightly.

  4. Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.

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