Rachael Ray's Meatloaf Brasciole

• ground lamb1⁄2 lb
• ground pork↗1⁄2 lb
• ground veal↗1⁄2 lb
• Italian seasoned breadcrumbs↗1⁄2 cup
• egg↗1
• minced garlic cloves2
• small white onion↗1⁄4

  grated

• raisins↗2 tablespoons

  chopped

• pine nuts↗3 tablespoons

  chopped

• grated romano cheese3 tablespoons
• chopped flat leaf parsley2 tablespoons
• Baby Spinach↗1 cup
• crumbled feta cheese or 6 slices provolone cheese↗6 ounces
• extra virgin olive oil↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 450 degrees.

2. 2

   Combine first 11 ingredients as if you were making meatloaf.

3. 3

   Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.

4. 4

   Cover meat with spinach and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.

5. 5

   Drizzle the log with extra-virgin olive oil to coat lightly.

6. 6

   Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.