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Neapolitan Meat Loaf
- Active Time 15m
- Total Time 1h 15m
Makes 6 servings
- For Meat Loaf:
- 5 slices white bread, crusts removed
- 1/3 cup milk
- 2 pounds lean ground beef
- 3 eggs
- 2 cloves garlic, chopped
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 pound cooked ham, thinly sliced
- 1/4 pound fresh mozzarella cheese, sliced
- 1/3 cup olive oil
- 1/4 cup white wine
- For Omelet:
- 2 eggs
- 1 teaspoon water
- 1 tablespoon butter
Preheat the oven to 375 degrees F.
TO MAKE MEAT LOAF: In a large bowl, soak the bread in the milk. Add the ground beef and mix together. Add the eggs, garlic, Parmesan cheese, parsley and salt. Mix everything together. On a damp cloth or on a lightly buttered piece of aluminum foil, roll or pat the mixture into a large rectangle, approximately 8 x 10 inches and 1 inch thick. Place the ham slices down the middle of the rectangle of meat, then lay the mozzarella cheese on top of the ham. Set aside.
TO PREPARE OMELET: In a small bowl, beat together the eggs and the water. In a 10-inch skillet over medium-low heat, melt the butter. Add the eggs, tilting the pan to coat evenly. Turn the omelet over and cook the second side. Turn the omelet out of the pan on top of the mozzarella cheese that is on the rectangle of meat.
Using the damp cloth or foil, roll the meat loaf into a cylinder. Seal the seam by pressing it together gently with your fingers.
Into a large baking pan, place the olive oil, then put the meat loaf into the baking pan and gently roll it in the olive oil. Sprinkle the meat loaf with the white wine. Bake in the oven for 50 minutes.
Remove the meat loaf from the oven and allow it to rest for 10 minutes before slicing.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
615 calories; 38g total fat; 261mg cholesterol; 867mg sodium; 13g carbohydrates; 0g fiber; 49g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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