In a large bowl,
combine the meat, 1 cup bread crumbs, grated cheese, eggs, and salt and pepper,
and mix thoroughly with hands. Do NOT over mix.
Bring 6 quarts of water to a boil and add 1 tablespoon salt.
Dip the spinach leaves in the water to just wilt and immediately remove.
Add the carrot slices to the boiling water and cook for 4 to 5 minutes, then
remove and set aside.
Combine the flour with the remaining 3 tablespoons breadcrumbs and heavily dust
a wooden work board with the mixture.
Pat the veal mixture into a 1/2-inch thick rectangle and lay the spinach leaves
over the meat, leaving a 1-inch border on the short sides.
Lay the carrot slices over the spinach in the same fashion, then layer the
prosciutto and the cheese.
Carefully roll the meat into a jellyroll, making it as firm as possible.
Cut the loaf half crosswise (into two smaller loaves), sealing the ends
thoroughly with the meat to keep the cheese from oozing out during cooking.
Dust outsides with flour.
In a frying pan large enough to hold both rolls, heat the olive oil over
Add the rosemary and brown meat on all sides, turning it carefully with a wooden
spoon or 2 spatulas. When the meat is brown, remove and
discard as much oil as possible.
Pour half the wine and the chicken stock over the browned rolls, turn heat to
medium-low, cover pan and cook 15 minutes. (If liquid evaporates, add a little
water to the pan).
Remove cover, turn meat rolls over and pour remaining wine and chicken stock
over them, cover again, and cook for an additional 15 minutes.
Transfer the meat rolls to a cutting board.
Return the skillet to medium-high heat and add 1/2 cup water to pan juices.
Cook down, scraping up any brown bits, until you have 2 to 3 tablespoons meat
Strain to remove rosemary leaves.
Let rolls cool to room temperature, then slice as thinly as possible.
Dust with finely
Serve with meat glaze drizzled over.
photo of Stuffed Meatloaf
finished in frying pan)
We've made this recipe with different ingredients.
Two other variations would be:
Instead of carrots & prosciutto try
Asparagus & Spinach or Broccoli & Turkey