Meat Loaf Stuffed With Prosciutto And Spinach Food

PROSCIUTTO-STUFFED MEAT LOAF

Steps:

• In a large skillet, saute onion in oil and butter for 2 minutes. Add garlic; cook 1 minute longer. Add mushrooms; cook 6-8 minutes longer or until mushrooms are tender and no liquid remains. Stir in salt and pepper. , In a large bowl, combine the eggs, bread crumbs, Parmesan cheese, parsley, thyme and mushroom mixture. Crumble beef and sausage over mixture; mix well., On a large piece of heavy-duty foil, pat beef mixture into a 15x10-in. rectangle. Layer the prosciutto, Havarti, basil and tomatoes to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seams and ends. , Place seam side down in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 75-85 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Using two large spatulas, carefully transfer meat loaf to a serving platter.

CHEESE & SPINACH STUFFED MEATLOAF

Steps:

• Preheat Oven to 350 degrees.
• Mix meatloaf ingredients in a large bowl.
• Flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper.
• Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter).
• Microwave frozen spinach according to package information, then drain.
• Place spinach on top of cheese making sure to leave perimeter empty.
• Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling.
• After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
• Cover entire meatloaf with the can of tomato paste. (You may want to add some italian seasoning to the tomato paste as it is slightly bland).
• Bake covered for about 35 - 45 minutes or until desired temperature.

SPINACH - STUFFED MEATLOAF

Steps:

• Mix together the beef, egg whites, breadcrumbs salt& pepper, shallots garlic, worcestershire sauce& oregano.
• Use your hands to really combine the mixture.
• After you have squeezed as much moisture as you can from the spinach combine it with the cheese, nutmeg& season with salt& pepper.
• On a piece of plastic wrap or wax paper spread out the meat mixture in a rectangle apprx 12 x 8".
• Spread the spinach mixture on top leaving apprx 1/2" clear all around the meat edges.
• Using the paper (plastic) to help roll up the loaf starting from the 8" side.
• Press gently as you go to make sure you have a firmly rolled loaf.
• Press the outside edges together.
• Tightly wrap the meatloaf in plastic wrap (or wax paper) and refrigerate for at leat an hour (I make the loaf the day before and leave it rolled in the fridge over night to be baked the next day).
• Place the meatloaf on a roasting rack in a roasting pan and bake in a 350F oven for 1 hour.
• If you are using the ketchup spread it on top of the loaf before putting it in the oven.