Ingredients
Equipment
Method
Assemble the rolled meatloaf
- In a large bowl, mix the ground beef with breadcrumbs, eggs, grated parmesan, minced garlic, chopped parsley, salt, and pepper until evenly combined.
- Press the meat mixture into a 10x14 inch rectangle on parchment, keeping the thickness even so it rolls without gaps.
- Layer the prosciutto, shaved parmesan, and chopped parsley over the surface, then place the hard-boiled eggs in a row.
- Roll the meat tightly into a log, then tie with kitchen twine so the filling stays centered.
Sear and braise
- Heat a Dutch oven over medium-high heat, then sear the roll on all sides until browned, about 8–12 minutes total, so the outside sets.
- Mix the marinara sauce, red wine, and minced garlic, then pour it over the roll.
- Cover and braise at 325°F for 75–80 minutes until deeply tender, turning the roll once if needed for even cooking.
Rest and serve
- Rest the meatloaf brasciole for 15 minutes to let the juices redistribute, keeping the spiral slice intact.
- Remove the twine, slice, and serve with the braising sauce.
Notes
Pro tip: roll tightly and tie snugly so each slice shows the spiral filling. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently with a splash of sauce. Freeze is yes: cool completely, wrap well, and freeze up to 2 months; thaw in the fridge and reheat until hot. For a lighter option, use a lean beef or beef-pork mix (or swap half the beef for lean turkey) while keeping the seasoning and binding the same.