Are you ready for a new twist on meatloaf?
We looove meatloaf but I’ll confess – I don’t often take the time to make it.
Between running kids around and various appointments, I don’t usually get dinner going early enough to put a meatloaf in to cook for an hour before dinner time.
That’s one of the things I love about this recipe. ( I got the meatloaf recipe from Rachel Ray and then altered it a bit.)
It’s nice and fast – cooks in half the time of a regular meatloaf and it gives you the time to get your other sides done while it’s cooking! Perfect.
Not to mention that it’s super yummy. :)
Here’s the recipe – along with our two favorite sides to go with it!
- 2 lbs hamburger
- 1 cup panko breadcrumbs
- 1 T Montreal Steak Grill Seasoning (or something similar)
- 2 eggs
- 8 slices provolone cheese
- 1/4 lb prosciutto
- 2 cups (approx.) fresh spinach
- 6-8 potatoes
- 6 T cream cheese
- 1/4 – 1/2 cup milk
- 10 tomatoes
- 1 tub of small mozzarella balls
- 10 leaves fresh basil
- garlic oil
- salt and pepper to taste
Preheat your oven to 400 degrees.
Start by putting on a pot of water to boil for you mashed potatoes. Make sure to salt your water.
Chop your potatoes (we don’t peel them but if you’d like to, feel free!).
In a large bowl combine your hamburger meat, breadcrumbs, grill seasoning and eggs. Mix well.
On a large cutting board or your counter, lay out a piece of wax paper. Pat your meatloaf mixture into a rectangle – about 12 x 16. (I’m guessing here but it ends up being about the size of my cookie sheet.)
Layer on the provolone slices, leaving about 2 -3″ at the top free.
Layer on the prosciutto . .
and the spinach.
Begin rolling up your meatloaf as tightly as you can, using the wax paper to help hold it together, then peeling it off. Seal the ends on the bottom of the roll and place on a sheet of parchment paper (if you like) on a cookie sheet. (Make sure to use one with small sides.)
Place your meatloaf in the oven, bake for 25 – 30 minutes. Add your potatoes to the boiling water.
Cut the tomatoes into wedges and add them to a bowl. I used 3 colors of tomatoes for prettiness but you could definitely use all red.
Cut your basil into ribbons (called a chiffonade). To do this stack up your basil leaves on top of each other,
Isn’t that pretty? Now roll them up tightly in a long roll.
Slice the leaves into thin ribbons, cutting all the way through the roll.
And you have a lovely pile of basil ribbons! So fancy. ;)
Add the basil and mozzarella balls to the tomatoes along with 2 T of garlic olive oil and salt and pepper. Mix well and taste – add more seasoning or oil if needed.
When the potatoes are done, drain them and mash. Add the cream cheese, milk and salt and pepper to taste.
Check your meatloaf for doneness – it should be cooked through. Remove from the oven (turn the oven off which I NEVER remember to do) and let rest for just a few minutes on a cutting board. Slice into pieces and serve with potatoes and the caprese salad. YUM!
A reader (Thanks Sue) asked if I’d put the whole recipe at the end of the post for easier printing.
Which makes a lot of sense ( yes, I should have thought of that) – so here’s the recipe – click to download and print!
I hope you enjoy this quick, easy dinner!