Italian Meatloaf Roll-Up

• Meatloaf
• 1 1/2 lbs meatloaf mixture (ground beef, pork, veal)
• 1/2 cup Italian seasoned breadcrumbs
• 1 egg
• 1 garlic clove, minced
• 1/4 small white onion, grated
• 3 tablespoons parmigiano, grated
• 2 tablespoons flat leaf parsley, chopped
• Filling
• 1 cup arugula leaves or 1 cup Baby Spinach
• 6 slices prosciutto
• 6 slices provolone cheese, deli sliced
• salt and pepper
• olive oil, for drizzling

1. Pre-heat oven to 350u0b0F.
2. Mix meat and remaining meatloaf ingredients.
3. Flatten meat mixture out on a wax paper lined cookie sheet in a thin layer 1/2" thick x 12" long x 6 to 8" wide.
4. Cover meat with a layer each of arugula (or spinach), prosciutto and cheese.
5. Use the wax paper to help roll up the meat into a large log working across the 6 or 8" side, resulting in a 12" log.
6. Seal ends, place seam side down on a cookie sheet (I line with foil). Drizzle lightly with extra virgin olive oil.
7. Roast meat roll for approximately 40 minutes.

meatloaf, meatloaf, italian seasoned breadcrumbs, egg, garlic, white onion, parmigiano, flat leaf parsley, filling, arugula, provolone cheese, salt, olive oil

Taken from www.food.com/recipe/italian-meatloaf-roll-up-162238 (may not work)