Sicilian Meat Roll (Pain in the ass to make, but excellent)
2 - lbs ground beef
1 - tsp MSG
1 - tbs garlic powder
1 - tsp (each) of salt & pepper
2 - tbs Italian spices (McCormick or equiv)
3 - eggs
3/4 - cup Hunt's tomato sauce, or homemade ragu
Mix all of the above in a large bowl (by hand), and divide into two equal portions
Lay out two 24" x 24" sections of aluminum foil on countertop, place an equal portion of meat mixture in the center of each. Flatten meat paste (by hand) into a large area until it is approximately, and uniformly about 3/8 inch thick.
Leaving about 2 inches of exposed meat paste around all of the edges, cover the rest of each flattened meat portion with a layer of thinly sliced Prosciutto (by "thin" I mean that you can read a book through it). Next, cover the Prosciutto with a layer of grated mozzarella (apply cheese generously).
Beginning at one edge, carefully roll up the meat mixture using the foil to do it, so that the end result is similar to a "jelly roll"......pinch off ends and seal joints to make a cylindrical "meatloaf". If properly made, it should be about three inches in diameter, and a little over a foot long. Seal in the foil used to make the roll initially, and either freeze for later use, or refrigerate for later preparation. Allow to "settle" in refrigerator for at least four hours.
(Makes two meatrolls)
Meal Preparation:
Place meatroll (still wrapped in foil) on broiler pan, and bake for 45 minutes at 350 degrees. Remove from oven, open foil, and return to oven for an additional 15 minutes at 450 degrees.
Prepare your favorite pasta (I usually use Ziti), and serve meatroll with a topping of homemade ragu, with pasta on the side.
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