No One Likes Meatloaf, Until Now! (Meatloaf Brasciole)

27 Aug

Sometime during the course of a kid’s life, you are “programmed” to dislike foods that your mom makes all the time.  Meatloaf seems to be a common target of this hatred.  I’ve actually always liked meatloaf, but didn’t find a recipe that could make meatloaf exciting to my friends, until now.  Original recipe courtesy of Rachael Ray, I varied it up a bit based on what ingredients I had available in the fridge.  I also chose to serve this dish with asparagus instead of the pasta she pairs it with, simply because the meatloaf is already a pretty rich dish with the cheese and the pancetta.

Meatloaf Brasciole

1 1/2 pounds lean ground beef or ground sirloin (7-10% fat)
Salt and pepper
1/2 cup bread crumbs
1 tbsp Italian seasoning

1 egg
2 tbsp minced garlic 
1/2 small white onion, finely chopped 
2 tablespoons raisins
3 tablespoons pine nuts
3 tablespoons grated Parmesan
2 tablespoons chopped fresh flat-leaf parsley
1 cup baby spinach leaves, lightly packed
8 slices pancetta
6 slices deli sliced hot pepper jack cheese 

Preheat oven to 450 degrees.
Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with spinach, pancetta and cheese.  Roll the meat into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.Roast meatroll 20 minutes (seam down, otherwise your meatloaf might open up like mine did). Cut into 1-inch slices, 3 pieces per portion, and serve.

Serves 4


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