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“A modified version of a Rachael Ray treat!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix meat and next 10 ingredients as if you were making meatloaf.
  2. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
  3. Cover meat with 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.
  4. Drizzle the log with extra-virgin olive oil to coat lightly.
  5. Freeze and thaw, then roast meatroll 20 minutes at 450°.
  6. Cut into 1-inch slices, 3 pieces per portion, and serve.
  7. Make pasta while meat is in the oven.

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