Ingredients and Weight:
- Ground beef (80/20): 2 pounds
- Italian sausage (mild): 1 pound
- Breadcrumbs: 1 cup
- Grated Parmesan cheese: 1/2 cup
- Eggs: 2
- Onion, finely chopped: 1/2 cup
- Garlic, minced: 2 cloves
- Spinach, chopped: 1 cup
- Mozzarella cheese, shredded: 1 cup
- Prosciutto, thinly sliced: 1/2 pound
Preparation Time:
30 minutes
Cooking Time:
1 hour
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Combine ground beef, sausage, breadcrumbs, Parmesan, eggs, onion, garlic, spinach, and salt and pepper in a large bowl. Mix well.
- Line a large baking sheet with parchment paper. Form the meat mixture into a 9x13 inch rectangle.
- Layer the prosciutto slices over the meat mixture.
- Sprinkle the mozzarella cheese evenly over the prosciutto.
- Roll up the meat mixture starting from a long side, pressing firmly to seal.
- Place the meat roll on the prepared baking sheet and bake for 45-50 minutes, or until cooked through.
- Let rest for 10 minutes before slicing and serving.
Nutritional Information:
Per serving (1/8 of roll):
- Calories: 450
- Fat: 20 grams
- Protein: 30 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Savory, rich, and flavorful
- Tender and juicy meat filling
- Crispy and golden brown crust
- Herb-infused aroma
- Perfect for a special occasion or a hearty meal
User Comments:
- "This meatloaf was a hit at our dinner party! It had a delicious blend of flavors and the presentation was beautiful."
- "I loved the crispy crust and the tender meat. The Italian sausage gave it a nice extra kick."
- "This recipe was easy to follow and the results were impressive. I definitely recommend it."
Special Precautions and Tips:
- Make sure to use ground beef that has an 80/20 fat content to ensure juiciness.
- If you don't have prosciutto, you can substitute it with sliced ham or bacon.
- Serve with mashed potatoes, roasted vegetables, or your favorite sides.
- Let the meatloaf rest for at least 10 minutes before slicing to prevent the juices from escaping.
