1 1/2 lbs ground pork beef and veal mixture (or any meatloaf mix you like)
1/2 cup breadcrumbs
2-3 T grated parmesan cheese
2 minced fresh parsley
1/4 cup crushed tomato
1 teaspoon salt
3/4 teaspoon pepper
2-3 cloves minced garlic
1/4 cup chopped onion 6 oz provolone cheese or your favorite cheese
1-2 bunches of spinach, steamed patted dry
Mix meatloaf ingredients in a large bowl. Flatten the meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2” thick.
Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter). Place spinach on top of cheese making sure to leave perimeter empty.
Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling. After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
Cover entire meatloaf with a 1 ½ cups of your favorite tomato sauce. Bake covered for about 40 minutes.
Uncover and continue to bake 15 minutes more. Sauce should be bubbly
Allow meatloaf to sit for 10 minutes before serving. Serve with extra sauce as needed.