Ingredients
- 2 lbs ground beef
- 1 1/2 cups bread crumbs
- 1/2 cup milk
- 3 large eggs
- 1/4 cup chopped fresh parsley
- 2 tsp kosher salt
- a few grinds black pepper
- thin slices provolone
- 8 thin slices pancetta
- 5 oz fresh spinach, steamed
Instructions
In large mixing bowl, combine beef, bread crumbs, milk, eggs, parsley, salt and pepper. Mix gently but thoroughly with your hands or a fork until the ingredients are well blended.
Lay a large piece of wax paper on the counter. Pat the beef mixture into a 9-by-14-inch rectangle. Leaving a 1-1/2-inch border around the edge of the meat, place two rows of provolone, overlapping the slices, in the center of the meat. Top with similar rows of pancetta. Top pancetta with spinach.
Starting with the narrow end of the rectangle of meat, lift up the wax paper to begin rolling the meat like a jelly roll. Pinch together the ends of the meat and the seam to enclose the filling. Transfer meatloaf to a roasting pan, and bake at 375 degrees for 60 minutes, or until center of meatloaf reaches 160 degrees. Let sit for 10 to 15 minutes before slicing.
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