Not Your Mom's Meatloaf
By McIntosh College Chef Michael Ciuffetti, CEC with culinary student Kelly Eddinger



1/2 pound bacon slices
1/2 pound ground beef
1/2 pound ground pork
2 eggs
1/2 cup Italian bread crumbs
1/2 cup parmesan cheese
2 tablespoons mint -- chopped
1/2 tablespoon garlic -- minced
1 teaspoon salt and pepper -- as needed
2 tablespoons parsley -- minced
4 ounces prosciutto -- sliced thin
4 ounces mozzarella cheese
4 ounces roasted red pepper -- sliced
10 ounces spinach -- cooked and drained

Prepare the meat loaf mix:
Combine beef, pork, egg, breadcrumbs, cheese, mint, garlic and seasoning. Combine to form a smooth mix.

Lay out plastic wrap 24 inches by 24 inches. Lay slices of bacon side by side along the top ½ of plastic wrap.
Spread the meatloaf mix on the bottom ½ of the bacon. Sprinkle the mozzarella cheese on meat loaf mix then slices of prosciutto.
Sprinkle more cheese on top of the prosciutto. Spread the cooked spinach along the prosciutto slices. Arrange the pepper slices along the spinach. Season with salt and pepper.

Roll up the meat loaf into a spiral and wrap with the bacon. Use plastic wrap to wrap the log nice and tight. Season with black pepper.

Place on a greased baking pan and bake in a 350 degree oven to an internal temperature of 145 degrees about 30 minutes.

Remove from oven, cover loosely with foil and allow to rest 10 minutes

Slice into 12 slices.

Great with a fresh tomato sauce.