ROBYN'S MEATLOAF
 
Ingredients:
 
1 1/2 pounds ground beef
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
3 tablespoons grated cheese, Parmigianino
or Romano
2 tablespoons chopped flat-leaf parsley
1 cup baby spinach
7 slices prosciutto di Parma
7 slices provolone
Extra-virgin olive oil, for drizzling
 
Instructions
Preheat oven to 450 degrees F. 

Mix meat and next 10 ingredients as if you were making meatloaf.  Roll meat flat on waxed paper lined cookie sheet into a thin layer: 1/2- inch thick, 12 inches long by 6 to 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.  Drizzle the log with extra-virgin olive oil to coat lightly. Bake meatloaf for about 40 minutes.  Cut into 1-inch slices, 3 pieces per portion, and serve.