Best Ever Stuffed Meat Loaf Roulade

This meat loaf when sliced is best served at room temperature or cold like a pate. This is a perfect dish for a picnic or pot luck. It makes a great hearty sandwich layered with mustard, lettuce and tomatoes.

Ingredients:

1 lbs ground beef (or 1 lb ground beef and 1 lb ground veal)
1 medium onion, chopped
6 garlic cloves, chopped
2 T dried Italian seasoning
½ cup parsley, chopped
1 ½ cups panko bread crumbs
2 large eggs
1 cup tomato juice
1 T salt
2 tsp black pepper
8 ounces sliced ham, prosciutto or pepperoni
12 ounces sliced provolone cheese (or your choice of sliced cheese)

Directions:
Place the ground meat, onion, garlic, Italian seasoning, parsley and bread crumbs in a large bowl and mix together with your hands. Add the eggs, tomato juice, salt and pepper and continue to blend.

Preheat over to 350 F.

Make layers of beef mixture, cheese and pepperoni Place a large sheet of parchment or waxed paper on a work surface. Shape the meat mixture into a rectangle on the paper. Arrange the ham (prosciutto or pepperoni) in an even layer over the meat mixture. Next layer 10 ounces of the sliced cheese.

Roll the entire thing Transfer to backing pan on parchment Starting from one long side of the rectangle, roll up the meat loaf like a jelly roll and pat the ends gently to make a good loaf shape.

Pulling on the paper, carefully slide the meat loaf onto a large baking sheet. Bake for 50 minutes. Arrange the remaining cheese over the top of the meat loaf and bake until the cheese is lightly browned and bubbling, about 10 minutes longer. Let rest before slicing!

Let the loaf cool to room temperature, using a serrated knife, slice and serve or wrap in aluminum foil and refrigerate for several hours or overnight then slice and serve.