4 to 5 Boiled eggs or enough to place across the size of your meat mixture spread out
1 10 ounce bag or frozen spinach sauteed in olive oil or boiled escarole drained seasoned with salt, pepper and fresh garlic 1 minced clove
Grated Romano cheese
Slices of thick Hot Capicola or Sweet (or use prosciutto, sopressata) around 6 to 7 slices
Slices of thick mozzarella or provolone
Ground Round Beef or Chuck ( as much for your family size) four people needs 1 1/2 pounds
4 slices of day old bread crusts off soaked in water then water squeezed out of the bread
1/2 cup Italian style breadcrumbs
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh parsley
Salt pepper to taste
2 large eggs
12 ounce can of tomato sauce
Optional: sliced mushrooms and sliced bell peppers
Tools needed to roll out:
Wax paper or plastic wrap
Oil sprayed Pan to bake in fitting the size of your meatloaf
( I use a 2 1/2 inch deep 13x 9 non stick porcelain dish)
Mix the ground beef, eggs, squeezed bread, 2 eggs, bread crumbs, 1/2 cup grated cheese, salt, pepper to taste, garlic and parsley in a large mixing bowl.
Spread this out into 2 inch thick square or circle onto wax paper or plastic wrap.
First spread the sauteed spinach or escarole in the center middle end to end. Then the ham of choice, cheese, eggs on top. I sprinkle it all with grated cheese, parsley and granulated garlic for more flavor.
Using the wax paper roll sealing sides and having seam down until you cover all open spots. Carefully put into a prepared baking dish seam side down. If using vegetables place around the meat.
Pour sauce on top around 1/2 cup sprinkle with more grated cheese and fresh parsley or dried. Bake at 350 degree hot oven until browned around 1 hour depending on how thick and big this is. Use more sauce if started to dry out while baking.