Meatloaf Brasciole Recipe

I absolutely love sharing this Meatloaf Brasciole Recipe because it feels like the perfect cozy dinner with a touch of elegance. When I first tried this, I was blown away by how the prosciutto and cheese inside the meatloaf added layers of flavor and juiciness – it s a little twist that turns the classic comfort food into something really special. This dish works beautifully for family dinners or when you want to impress guests without spending hours in the kitchen.

You’ll find that this Meatloaf Brasciole Recipe is not only delicious but surprisingly straightforward to make. It s perfect for those nights when you want something hearty and satisfying but also crave a fresh spin on meatloaf. Plus, the fresh spinach and herbs bring in a brightness that balances the rich meat and cheese. Trust me, once you give this a try, it ll become one of your go-to recipes.

this Recipe

Ingredients You’ll Need

The ingredients come together to create a super flavorful and tender meatloaf brasciole that stays moist thanks to the mix of beef and pork. Fresh herbs and spinach keep it lively, while prosciutto and cheese bring richness that melts perfectly inside.

• Ground beef: Adds a hearty base with great flavor and texture.
• Ground pork: Keeps the meatloaf juicy and tender, balancing the beef.
• Italian bread crumbs: Help bind everything together without making it dense.
• Egg: Acts as the glue to hold the meat mixture in shape.
• Garlic minced: Adds a punch of savory aroma.
• Small onion minced: Provides natural sweetness and depth.
• Parmesan cheese: Brings a salty, nutty flavor that complements the meat.
• Fresh parsley chopped: Adds herbaceous freshness and color.
• Fresh spinach: Keeps the roll fresh and slightly crisp after baking.
• Prosciutto slices: Give a salty, cured meat flavor that pairs beautifully with the meatloaf.
• Provolone or mozzarella cheese slices: Melted cheese is key for that luscious gooey center.

Variations

I love playing around with this Meatloaf Brasciole Recipe depending on what I have on hand and my mood-it’s such a flexible dish. You can easily swap ingredients to fit dietary needs or elevate it with extra flavors for special dinners.

• Variation: Using turkey or chicken instead of beef and pork creates a lighter version that still stays juicy with the stuffing.
• Variation: Adding sun-dried tomatoes or roasted red peppers inside the roll gives a sweet tang and vibrant color.
• Variation: For a vegetarian twist, try a plant-based meat substitute and stuff with sautéed mushrooms and spinach.
• Variation: Spice it up with red pepper flakes or Italian sausage mixed into the meat for a bolder bite.

How to Make Meatloaf Brasciole Recipe

Step 1: Mix Your Meatloaf Base

Start by mixing the ground beef, ground pork, Italian bread crumbs, egg, minced garlic, minced onion, Parmesan cheese, and fresh parsley in a medium bowl. Season with salt and pepper to taste. I like to use my hands here because it helps evenly distribute everything, but be careful not to overwork the meat or it can get tough.

Step 2: Shape and Layer

On a foil or parchment-lined sheet pan, spread the meat mixture out into a 12 by 7-inch rectangle. This even layer is crucial for rolling the brasciole tightly without cracking. Then layer the fresh spinach leaves in an even layer, followed by the prosciutto slices, and finally the cheese. I find using provolone gives a nice melt, but mozzarella is perfect if you want it creamier.

Step 3: Roll and Bake

Using the foil or parchment as a guide, carefully roll the meatloaf up from the shorter side, creating a long log. This method keeps the roll tight and prevents the filling from falling out. Bake in your preheated 450-degree oven for 25 minutes. The high heat gives the meat a lovely crust while keeping the inside juicy and the cheese melty.

Step 4: Slice and Serve

Once out of the oven, let it rest for a few minutes, then slice into 1-inch thick pieces. This is a great moment because you get that beautiful cross-section showing all the layers. Serve warm and get ready for compliments!

How to Serve Meatloaf Brasciole Recipe

Garnishes

I usually keep the garnishes simple-a sprinkle of freshly chopped parsley adds a pop of color and freshness. Sometimes a drizzle of a light tomato sauce or even a bit of balsamic glaze works wonders to complement the flavors without overpowering them.

Side Dishes

A crisp green salad or roasted vegetables like asparagus or Brussels sprouts pair beautifully with this dish. For a cozy meal, creamy mashed potatoes or buttery polenta are my go-to sides-they soak up all the delicious juices from the meatloaf brasciole.

Creative Ways to Present

For holiday dinners or special occasions, I like to slice the Meatloaf Brasciole Recipe and arrange the pieces fan-style on a platter, garnished with fresh herbs and cherry tomatoes. It s impressive but still approachable-like showing off without too much fuss.

Make Ahead and Storage

Storing Leftovers

I wrap leftovers tightly in plastic wrap or store them in an airtight container in the fridge for up to 3 days. The meatloaf stays moist and reheats well, so I never mind having leftovers for quick lunches or a second dinner.

Freezing

This recipe freezes beautifully-just slice before freezing and place the pieces in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 2 months. When you want it, just reheat straight from frozen.

Reheating

I like to reheat slices in a 350°F oven wrapped in foil to prevent drying out, usually about 15 minutes or until warmed through. You can also microwave in short bursts topped with a damp paper towel to keep it juicy-but the oven method preserves texture best.

FAQs

Final Thoughts

This Meatloaf Brasciole Recipe has become one of those meals I m genuinely excited to make because it always feels like a little celebration on the dinner table. It s approachable, comforting, and packed with flavor that my family adores. If you want to impress with a classic meal that s elevated, this is a recipe you ll want to keep close. So go ahead, roll it up, bake it, and enjoy every scrumptious bite-you won t regret it!

Meatloaf Brasciole Recipe

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• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

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Description

This Meatloaf Brasciole is a delicious twist on traditional meatloaf, rolled with fresh spinach, savory prosciutto, and melted provolone or mozzarella cheese, then baked to perfection. It’s a flavorful, hearty dish perfect for a comforting family dinner.

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Ingredients

Units USM Scale 1x2x3x

Meatloaf Mixture

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup Italian bread crumbs
• 1 egg
• 2 cloves garlic, minced
• 1/2 small onion, minced
• 3 tablespoons Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Fillings

• 1 cup fresh spinach
• 6 slices prosciutto
• 6 slices provolone cheese or 1 cup mozzarella cheese

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Instructions

1. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it’s hot enough for baking the meatloaf brasciole.
2. Prepare Meat Mixture: In a medium bowl, combine the ground beef, ground pork, Italian bread crumbs, egg, minced garlic, minced onion, Parmesan cheese, chopped parsley, salt, and pepper. Mix thoroughly until well combined.
3. Form Meat Rectangle: Line a sheet pan with foil or parchment paper for easy cleanup. Spread the meat mixture evenly on the sheet pan, flattening it into a 12 by 7 inch rectangle.
4. Add Fillings: Layer fresh spinach leaves evenly over the meat, then arrange the prosciutto slices on top, followed by the provolone or mozzarella cheese.
5. Roll the Meatloaf: Using the foil or parchment paper as an aid, carefully roll the meat mixture across the shorter side into a long log, ensuring the fillings are encased inside.
6. Bake: Place the rolled meatloaf in the preheated oven and bake for 25 minutes or until the meat is fully cooked and cheese is melted.
7. Slice and Serve: Once baked, remove from the oven and let rest briefly before slicing into 1-inch pieces. Serve warm.

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Notes

• You can substitute mozzarella cheese for provolone according to your preference.
• Make sure to evenly distribute the fillings for balanced flavor in every slice.
• Use foil or parchment paper to aid in rolling to prevent sticking and keep the roll tight.
• Let the meatloaf rest for 5 minutes after baking for easier slicing and juicier meat.
• Adding salt and pepper to taste during mixing is important to enhance overall flavor.

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Nutrition

• Serving Size: 1 slice (approx.)
• Calories: 350
• Sugar: 2g
• Sodium: 670mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 110mg