Ingredients:
|
Directions:
Preheat oven to 375 degrees.
Line a 13x9x2-inch baking dish with foil; set aside.
Combine beef, egg, breadcrumbs, oregano and basil in a medium-sized bowl; season with salt and pepper. Using your hands, mix until well blended.
Turn mixture out onto 15-inch-long sheet of foil and shape into 9-inch square.
Layer Provolone slices over meatloaf, leaving 1-inch border around the edges.
Using foil as a starter, roll the meat tightly, jelly-roll style, completely sealing cheese inside the meatloaf.
Transfer meatloaf to prepared baking dish, removing foil used for rolling, and bake for 40 minutes.
Heat olive oil in a medium-sized heavy-gauge saucepan over medium-high heat. Add onion and garlic and sauté, stirring occasionally, 2 to 3 minutes, or until softened and translucent.
Add tomatoes with their juice and bring to a boil.
Add parsley, salt and pepper to taste; reduce heat and simmer gently, uncovered, 25 minutes.
Remove pan from heat, cover, and set aside until ready to serve.
Remove meatloaf from oven and set aside to rest about 5 minutes.
Cut meatloaf crosswise into 1/2-inch thick slices and divide among 4 dinner plates. Top with equal portions of tomato sauce, and garnish each with parsley. |
|