I've never gotten into the habit of writing down the my recipes... that is until I started this cooking site. Maybe that is why my meatloaf dishes would be scrumptious on a good one day and completely inedible on a bad day. This is mainly due to me trying to find healthier alternatives in making meatloaf. I've tried grounding up chicken breast, on my own, and adding shredded carrots to the meatloaf -- let's just say I wouldn't even serve that catastrophe to my dog. Learning from past experience, meatloaves with super lean meats are never successful. When you try to get your loved ones to eat healthy, you get creative, but creativity has its ups and downs (I know a lot of you can relate).
2 small carrots, cut in long diagonal strips (see picture above)
2 cups spinach (removed from thick stems)
2 pound ground beef (roughly 90-95% lean is good)
1 cup panko (or bread crumbs)
1 cup grated pecorino cheese
5 slices prosciutto
5 slices provolone cheese
2 sprigs rosemary
1/4 cup dry white wine
2 cups water
Cook the sliced carrots until soft, about 5 minutes. Transfer the carrots to a plate. Put spinach in the boiling water and cook until wilted. Drain the spinach well and put together with the carrots.
In a large bowl, combine the ground beef, panko, pecorino cheese, eggs, 1/2 teaspoon on salt and a dash of pepper. Mix well together.
Line a work surface with a 15-inch-long sheet of plastic wrap. Press the meat mixture onto the plastic wrap until it is a 12-by-10 inch rectangle, about 3/4 inch thick. Lay the spinach over the meat, leaving a 1-inch border on all sides. Put the carrots on top the spinach. The carrots should be parallel to the edge where you will be rolling the meat (see picture above). Lay the prosciutto over the carrots, and lay provolone cheese over the prosciutto.
Roll the long end of the rectangle, the side closest to you, up (about a third of the way). Then fold the top end of the rectangle down. You should now have a roll about 4 inches long and 12 inches wide.
Put the rosemary sprigs on the baking sheet. Set a cooling rack on top of the baking pan and pour in the white wine and 1 cup of water. Place the meatloaf on top of the cooking rack. Bake in the center of the oven for 40 minutes, then add another 1 cup of water to the baking pan and bake for another 35 minutes, or until an instant-read thermometer inserted in the center of the meatloaf reads 165˚F.
Transfer the meatloaf to a cutting board and cover loosely with a foil. Strain just the pan juices (no dripped cheese) into a serving bowl.
Slice the meatloaf 1 inch thick and serve with pan juices.