Not your average meatloaf! Serve with mashed potatoes and the juice from the pan as gravy. Since the recipe makes two loaves you can freeze one.
I have two kids that keep me on my toes all day, so having the time to roll a meatloaf is laughable. I decided to make according to recipe, only making a layer in the middle with the provolone and prosciutto and mixing the spinach in with the meatloaf mixture. My broiler pan is quite shallow so I was only able to use a cup each of the wine/water. This was very good. I liked the subtlety of the wine and the flavors of the meatloaf with the prosciutto, provolone and spinach. I think it could use some garlic, onion and perhaps some spices....rosemary, maybe? I'd like to make this again with little additions to see if it would make it really out of sight. I could see how this would make a great meatball, tossed with a parmesan-garlic whole wheat pasta. I didn't want to make changes if I hadn't tried it as is first. I DID use fresh low carb bread to make my bread crumbs. My husband was adamant that I make "tots" with this, as he's a boy. If he had not suggested that, I would have served a light pasta/rice/potato dish. I had mine with garlic broccoli and that was sufficient enough for me, the low-carber. NOTE: I found the prosciutto and provolone at a cheaper price at my local Grocery Outlet. You CAN find them at a cheaper price, I've done it! - 26 Jun 2009 (Review from Allrecipes USA and Canada)
This meatloaf was definitely different! I plan to keep this recipe, but change some things to it. My meatloaf came out a little on the dry side. I think next time I'll use fresh bread crumbs instead of the dry bread crumbs that I used. I would add a little more spinach to the recipe, too. - 15 Oct 2007 (Review from Allrecipes USA and Canada)
Excellent meatloaf. I did not have prosciutto so I used speck (a type of prosciutto). The top was also nice and crisp. Served with delicious mashed potatoes. Made excellent sandwiches. - 19 Mar 2010 (Review from Allrecipes USA and Canada)