Sicilian Meatloaf & Spinach with a Twist

What a great dinner!  Meat, Proscuitto, cheese… and the spinach, tomato, onion & feta cheese is like a marriage made in heaven.  Can hardly wait to enjoy the leftovers tomorrow. 

Sicilian Meat Loaf

1 egg, slightly beaten

6 T Italian breadcrumbs

¼ c tomato juice

1 T snipped fresh parsley

¼  t dried oregano

1/8  t ground black pepper

1 small clove garlic, minced

1 lb lean ground beef

6 oz thinly sliced prosciutto or cooked ham

shredded mozzarella cheese

Preheat oven to 350.  In a large mixing b owl, combine the eggs, bread crumbs, tomato juice parsley, oregano, salt pepper and garlic.  Stir in the ground beef, mixing well.

On a large piece of foil, pat the meat mixture into a 12 x 10 inch rectangle. 

Arrange the prosciutto or ham slices atop meat, leaving a ¾ inch border around all edges. 

Sprinkle with shredded mozzarella cheese over the prosciutto or ham. 

Starting from a short end, carefully roll up meat, using foil to lift; seal edges and ends.  Place the roll, seam-side down, in a loaf pan.

Bake, uncovered, in the preheated oven about 65 minutes or until an instant-read thermometer registers 160F and juices run clear.  (Centre of meat roll will be pink due to prosciutto or ham)

Makes 8 servings.

Spinach with a Twist

1 T olive oil

1 small yellow onion, sliced

1 (14.5 oz) can diced tomatoes, drained

1 (10 oz) package frozen chopped spinach, thawed and drained

Salt and pepper to taste

3 oz feta cheese

Heat the olive oil in a skillet over medium high heat and saute the onion until tender.  

Stir in the tomatoes and spinach and continue cooking until the spinach is wilted.  

Season with salt and pepper

Stir in the feta cheese and allow it to melt slightly before serving.

Courtesy of:  Not sure; Taste of Home Cooking Magazine?