Ingredients
2 TBS Olive Oil
2 Pounds Ground Beef
1 Pound Italian Style Pork Sausage
1 Cup Spinach
4 Medium Carrots, cut lengthwise and quartered for long thin pieces
3 Cups Italian style Bread Crumbs
1 Cup grated Parmesan Romano Cheese
2 Eggs
3/4 Cup Whole Milk
12 Scallions, hairy end cut and the long pieces cut in half for long thin pieces
12 slices Salami
1/2 pound Provolone Cheese, freshly shredded
1/2 Pound Thick Slice bacon
Stuffing
1 Medium Red Onion, minced
2 Medium Carrots, minced
3 Stalks Celery, minced
1/2 Cup Parsley, Chopped fine
Salt and Pepper Pinch of each
4 Cloves Garlic, minced
Directions
1. Preheat the oven to 400 degrees
2. First, make the stuffing … In a heavy bottomed Saute pan, heat the Olive Oil over medium heat. Add the minced Carrots, Celery and Red Onion. Saute for about 5 minutes until the Red Onions turn translucent. Add the Garlic and Parsley and stir for an additional one minute, Add a pinch of salt and pepper and that is the stuffing !
3. In a large bowl, combine the sausage, beef, 3 cups of the breadcrumbs, the Romano Cheese, eggs, milk, and salt and pepper. Meanwhile, the stuffing should be finished. Add that to the meat mixture, but reserve the oil in the pan. Mix gently but thoroughly with your hands. Cover and refrigerate.
4. Add the long carrots to the oil and saute for 5 minutes. Then add the spinach and sliced scallions to the carrots and oil and saute for just a couple of minutes until just wilted, add a pinch of salt and pepper.
5. Form the loaf… take the meat mixture. In a rimmed baking sheet lined with parchment paper, use 3/4ers of the meat mixture and make a flat rectangle about 1 foot by 2 foot. Lay the 9 slices of the salami out in the center (see photos instructions below). Lay the carrot pieces, scallions and spinach, arranging them lengthwise down the rectangle. Lay the Provolone over the vegetables and top with the remaining salami. Lay the remaining meat mixture out on top and roll up the sides and ends to meet, do your best to seal the edges so nothing leaks. Lay out bacon slices across the loaf,tucking ends under. this helps to hold the loaf together as well as adding bacon to the taste!
6. Bake for 1 hour, or until it reaches an internal temperature of 165 F.
7. Carefully transfer the loaf to a cutting board and allow it to rest for 15 minutes.
8. Slice 1 inch thick, serve HOT and ENJOY!
Cooking Time: 60min
Recipes Makes: 8 servings
