질문하기
A large Neapolitan meatloaf braised in tomato sauce, sliced and served family-style. This high protein mediterranean dish is a freezer-friendly carnivore classic that feeds a crowd generously.
Preheat oven to 350°F (175°C). In a large bowl, combine ground beef, ground pork, eggs, breadcrumbs soaked in milk, Parmesan, parsley, grated onion, and seasoning (salt, pepper, oregano). Mix just until uniform—do not overwork.
On a sheet of parchment paper, pat the meat mixture into a 10x8 inch rectangle. Lay ham and provolone slices evenly over the surface, leaving a 1-inch border.
Using the parchment to help, carefully roll the meat up jelly roll-style. Seal the ends and edges well to prevent filling from escaping.
Heat olive oil in an ovenproof skillet over medium heat. Add the meatloaf seam-side down and brown on all sides for 8–10 minutes, adjusting heat to avoid burning.
Add garlic and cook briefly, then pour in crushed tomatoes. Spoon some sauce over the top, cover with foil, and transfer to oven. Bake for 45–50 minutes, basting occasionally. Let rest 10 minutes before slicing.
