Meat Loaf Stuffed with Prosciutto and Spinach
This luxurious yet easy take on classic meat loaf gets stuffed with spinach, carrots, prosciutto and cheese. The vegetables can be leftovers, says Mario Batali: "Just make sure they're cooked long enough to be very soft—if they're al dente, the meat loaf will tear when you slice it and wreck your day." Mild and tangy caciocavallo cheese, made in Italy from cow's milk, is excellent in the filling, but provolone is a fine substitute. Plus: Great Comfort Food Recipes
The unbaked meat loaves can be refrigerated overnight. Let return to room temperature before baking.
A Montepulciano d'Abruzzo is an earthy wine that complements the rich flavors of the meat loaf and red wine pan sauce.