Meatloaf Brasciole w/ Roasted Root Veggies

This Italian style meatloaf was the highlight of our cooking club in November. (A BIG shout out to Em & Darin and all the deliciousness they come up with at the Community Tap & Table! Check out their site, sign up for a class - it’s SUPER fun!) I fell in LOVE at first bite and knew right away I had to recreate it at home. I'm drooling now just thinking about it! It goes beautifully with the simple, rustic veggies. Other than that all you need as a salad and you’ve got a complete meal.

I’m not a fan of beets – at all. But I do like the way they look with the meal and what they do for the other veggies, so if you can tolerate them I’d say add them and then avoid them on you plate. If you like or even love them, then by all means eat ‘em up! I grabbed the ones from the organic section of my store that came complete with the beet greens to use in the meatloaf. Just make sure to soak them good, because they are full of dirt. Have fun with this one & enjoy!  (OH TRUST me... you WILL ENJOY!)

Preheat oven to 450. First the veggies…

Roasted Root Veggies
Selection of root vegies
Olive Oil
House Seasoning or Salt & Pepper

I selected Purple Potatoes, baby red potatoes, baby white potatoes, carrots and beets. Potatoes were cleaned and either halved or quartered depending on size. The carrots and beets were peeled and cut into pieces.

Coat veggies with olive oil & season; arrange on parchment lined cookie sheet. Roast for about 40 min. (you will add the meat after 20 min)
While veggies are roasting prepare the meatloaf)

Meatloaf Brasciole
2 lbs ground meat – mixture of pork, beef, and veal (I used pork only)
Salt & Pepper
½ cup bread crumbs
1 egg
2 cloves of garlic, minced
¼ small white onion, chopped
3 Tbls raisins, chopped
3 Tbls pine nuts
4 Tbls parmesan cheese
2 Tbls flat leaf parsley, chopped
1 cup arugula or beet greens (I used beet greens)
6 slices prosciutto
6 slices provolone

Mix meat with ingredients salt through parsley. Flatten meat on parchment lined cookie sheet. It should be about ½ inch thick and rectangular in shape. Cover meat first with greens, then prosciutto and then provolone. Roll meat into a large log. (Use the paper to help you roll.)

Place on pan with roasting veggies (just make some space for the big ole meat log right in the center). Roast for 20-30 minutes.