By Febrina Malloy
Originally made with spettini, thinly sliced and pounded veal, instead of meatloaf, and was fried, not baked.
Serves 8
Ingredients:
2 lbs ground beef (could use part ground pork or turkey)
1/3-1/2 cup dry bread crumbs
1/2 cup grated Romano or Parmesan cheese
2 eggs
1/2 cup milk (use only about half as much if made with ground turkey)
1 or 2 cloves of minced garlic
1 TB chopped fresh parsley, or 1 tsp dried parsley
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
Filling:
sliced hard-cooked eggs
sauteed mushrooms (optional)
thinly sliced or shredded mozzarella or jack cheese
chipped beef or chipped ham cut in pieces
grated Parmesan or Romano cheese
Directions:
1. Mix all meat loaf ingredients.
2. Divide into 8 parts. Place each portion onto a piece of wax paper about 6" x 8" each.
3. Flatten meat to cover most of paper. Spread filling ingredients lightly on each.
4. Roll up like jelly roll, using paper to help. Pinch ends and smooth seam to prevent spilling.
5. Remove paper and place on baking sheets, leaving 2" between each.
6. Bake at 350° for 1 hour, or until well browned.
7. Drain off fat. Save browned bits to add to spaghetti sauce.
When I made them yesterday, I guessed at the amounts of filling to use and I think I used too much of some of the ingredients. Next time I will use only two hard-cooked eggs, 4 ounces mushrooms, and 4 ounces of mozzarella per recipe. I didn't measure the amount of ham I used, but it was fine. We just sprinkled on a little Parmesan cheese on each.
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