Rachael Ray'S Meatloaf Brasciole

• 1/2 lb ground lamb
• 1/2 lb ground pork
• 1/2 lb ground veal
• 1/2 cup Italian seasoned breadcrumbs
• 1 egg
• 2 minced garlic cloves
• 1/4 small white onion, grated
• 2 tablespoons raisins, chopped
• 3 tablespoons pine nuts, chopped
• 3 tablespoons grated romano cheese
• 2 tablespoons chopped flat leaf parsley
• 1 cup Baby Spinach
• 6 ounces crumbled feta cheese or 6 slices provolone cheese
• 1 tablespoon extra virgin olive oil

1. Preheat oven to 450 degrees.
2. Combine first 11 ingredients as if you were making meatloaf.
3. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
4. Cover meat with spinach 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.
5. Drizzle the log with extra-virgin olive oil to coat lightly.
6. Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.

ground lamb, ground pork, ground veal, italian seasoned breadcrumbs, egg, garlic, white onion, raisins, pine nuts, romano cheese, flat leaf parsley, spinach, feta cheese, extra virgin olive oil

Taken from www.food.com/recipe/rachael-rays-meatloaf-brasciole-229167 (may not work)