Meatloaf roulade
This beef, pork, spinach and cheese 'gourmet meatloaf' is definitely a delicious cut above the rest. A beef and pork mince mixture is rolled up with beautiful spinach, prosciutto and cheese layers and baked in red wine. This recipe makes two loaves and freezes really well, so make one for now and one to freeze and enjoy another time!
Ingredients
Makes: 2 loaves
- 300g washed spinach leaves
- 450g beef mince
- 450g pork mince
- 3 large eggs, lightly beaten
- 150g breadcrumbs
- 125g grated Pecorino Romano or Parmesan cheese
- salt and pepper to taste
- 6 slices provolone or Gruyere cheese
- 6 slices prosciutto or ham
- 3 tablespoons plain flour, for dusting
- 2 tablespoons olive oil
- 500ml red wine
- 500ml water
Method
Prep:20min ›
Cook:1hr15min ›
Ready in:1hr35min
- Preheat oven to 200 C / Gas 6.
- Place spinach in a microwave safe bowl with a splash of water. Cover and microwave until the spinach has wilted, about 5 minutes; drain and allow to cool.
- In a large bowl mix together beef, pork, eggs, breadcrumbs and Pecorino Romano cheese. Season with salt and pepper. Divide into two equal portions, and roll each into balls.
- Place a 40cm long piece of cling film on your work surface and lightly sprinkle with flour. Place one of the balls onto the cling film and pat into a thin, 20x25cm rectangle. Cover evenly with half of the spinach and three rashers of prosciutto, then shingle three slices of mozzarella running along the edge facing you.
- Using the cling film to lift the meat, roll the loaf starting from the cheese side into a firmly packed spiral, peeling away the cling film as you go. Make a second loaf with remaining ingredients.
- To bake, pour wine into the bottom of a grilling pan. Oil the slotted top with some of the olive oil before placing the loaves on and brushing them with remaining oil. Cover loaves with a sheet of aluminium foil and bake in preheated oven for 40 minutes.
- Remove the foil and pour water into the pan. Continue baking for another 35 minutes, until the internal temperature reaches 70 degrees C. Allow to rest 10 minutes before slicing into 2.5cm-thick slices to serve.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(38)
Reviews in English (33)
I have two kids that keep me on my toes all day, so having the time to roll a meatloaf is laughable. I decided to make according to recipe, only making a layer in the middle with the provolone and prosciutto and mixing the spinach in with the meatloaf mixture. My broiler pan is quite shallow so I was only able to use a cup each of the wine/water. This was very good. I liked the subtlety of the wine and the flavors of the meatloaf with the prosciutto, provolone and spinach. I think it could use some garlic, onion and perhaps some spices....rosemary, maybe? I'd like to make this again with little additions to see if it would make it really out of sight. I could see how this would make a great meatball, tossed with a parmesan-garlic whole wheat pasta. I didn't want to make changes if I hadn't tried it as is first. I DID use fresh low carb bread to make my bread crumbs. My husband was adamant that I make "tots" with this, as he's a boy. If he had not suggested that, I would have served a light pasta/rice/potato dish. I had mine with garlic broccoli and that was sufficient enough for me, the low-carber. NOTE: I found the prosciutto and provolone at a cheaper price at my local Grocery Outlet. You CAN find them at a cheaper price, I've done it! - 26 Jun 2009 (Review from Allrecipes US | Canada)
This meatloaf was definitely different! I plan to keep this recipe, but change some things to it. My meatloaf came out a little on the dry side. I think next time I'll use fresh bread crumbs instead of the dry bread crumbs that I used. I would add a little more spinach to the recipe, too. - 15 Oct 2007 (Review from Allrecipes US | Canada)
Excellent meatloaf. I did not have prosciutto so I used speck (a type of prosciutto). The top was also nice and crisp. Served with delicious mashed potatoes. Made excellent sandwiches. - 19 Mar 2010 (Review from Allrecipes US | Canada)
Write a review
