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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