Yield: 8 servings
|1 pounds||Ground beef - lean|
|1 \N||Whole wheat bread crumbs -|
|\N \N||From 1 slice|
|½ cup||White wine - dry|
|8 \N||Slice ham, capicollo and|
|\N \N||Pepper salami|
Contributed to the echo by: Fred Towner Originally from: Robin Howley, 2nd prize in the Calgary Sun's Great Meatloaf Recipe Search.
Calgary Sun Monday, June 4, 1990 Robin Howley's Meatloaf - Second Prize oregano, basil, garlic, salt and pepper to taste Mix the ground beaf, spices, Parmesan and bread. Flatten mixture out on waxed paper and top with layers of the deli meat. Roll up like a jelly roll and bake in a loaf pan for 1-½ hours at 375F. Cover tightly with aluminum foil during the first half hour, then remove to finish cooking. To make sauce, drain pan juices into saucepan and add wine. Mix in 1 to 2 Tb of flour to thicken and serve with the loaf.