Italian Meatloaf Wellington

 You can use this meatloaf recipe or use your favorite meatloaf recipe.   I don't put the gravy on mine, but my husband likes it with gravy on.

You can also substitute the beef gravy with a marinara sauce or leave it plain.

ITALIAN MEATLOAF WELLINGTON

(serves 6)

Meatloaf  Ingredients;

*1 tablespoon olive oil

*1 small yellow onion, chopped

*1/2 red or green bell pepper, chopped

*2 garlic cloves, minced

*1 pound lean ground beef

*2 eggs, beaten

*1/2 cup Italian bread crumbs

*1/4 cup parmesan cheese, grated

*1 teaspoon Worcestershire sauce

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 tablespoon Italian seasoning

*4-6 slices provolone cheese (or your favorite cheese)

*6-8 slices proscritto 

*puff pastry (I only use one slice)

*1 egg, beaten

Beef Gravy Ingredients (optional)

*1 cup beef stock

*1 tablespoon cornstarch 

*1/4 cup cold water

Meatloaf Directions:

~In a small frying pan, heat up 1 tablespoon olive oil

~Sauté 1 small chopped onion and 1/2 chopped bell pepper until semi-soft.

~Add in 2 minced garlic cloves, and cook for another 30-60 seconds, stirring the entire time.

~Remove from heat and set aside.

~In a large bowl, mix 1 pound ground beef, 2 large beaten eggs, 1/2 cup bread crumbs, 1/4 cup parmesan cheese, sautéed veggies, Worcestershire sauce, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 tablespoon Italian seasoning. Just until mixed, do not over mix.

~Place meatloaf on  a piece of parchment paper (or plastic wrap), 

~Flatten meatloaf into a rectangle about 1 1/2 inch thick.

~Place 6-8 slices of provolone cheese on meatloaf, in a single row lengthwise over lapping each piece (place them on the area closest to you).

~Place 6-8 slices of prosciutto over top of cheese.

~Roll up meatloaf lengthwise, making sure cheese is completely covered.

~Wrap it up in plastic wrap and refrigerate for at least 15 minutes (I do it for an hour).

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking pan with cooking spray.

~Heat up a large skillet, and add about 1 tablespoon olive oil to it.

~Unwrap meatloaf and once skillet it hot, sear all sides of meat loaf (you can skip this step, but I like to make sure some of the grease from the meatloaf is cooked out).

~Unroll puff pastry.

~Place prosciutto on puff pastry.

~Place meatloaf  on puff pastry, on the side closest to you.

~Tightly roll, and seal edges.

~Place into prepared pan.

~Using a pastry brush, coat puff pastry with egg.

~Using a sharp knife, cut 3-4 slits into puff pastry.

~Lightly cover with aluminum foil.

~Bake for 30 minutes.

~Remove foil, and bake another 30 minutes.

~Remove from oven, and allow to sit for 5-10 minutes, before cutting.

Gravy Directions:

~Bring 1 cup beef stock to a boil.

~In a small glass or bowl, whisk 1/4 cup cold water and  1 tablespoon cornstarch until mixed well.

~Whisk into boiling beef stock, until thickened.

~Plate meatloaf Wellington and dripping gravy (or marinara sauce) over top.