Italian Rolled Meatloaf

There is meatloaf and then there is this meatloaf, which is brilliant.  This doesn't have ketchup or chili sauce on it.  You don't plop it in a pan.  This masterpiece has Prosciutto and Mozzarella melting throughout the inside and it's baked wrapped in foil.  This is an unbelievably moist, attractive and mouthwatering loaf of love.
I adapted this recipe from All the Best Recipes by Jane Rodmell, which is one of my fav cookbooks.  I tweaked it because I can't leave well enough alone.
I have made this one numerous occasions and I have never ever had a complaint, only ooohs and aaahhhs. I like to serve this with a marinara sauce.  I usually whip together a simple sauce of olive oil, garlic, onions, tomatoes, basil and salt and pepper but you could use store bought in a pinch.  Drizzle the sauce over the top and serve extra with Tagliatelle and a green such as Broccolini or Green Beans.  This is a high end meatloaf people.  Serve it to your company and they will love you!  You won't be sorry you made this!!
p.s. let's get real.  This isn't authentic Italian.  It has some Italian ingredients.

Italian Rolled Meatloaf


Serves 6

1 1/2 lbs medium or lean ground beef
1/2 medium sweet onion, finely chopped
3 cloves garlic, chopped
1 cup bread crumbs
handful of chopped fresh parsley
1 tsp dried basil
1 tsp dried oregano
1 1/2 tsp salt
1/2 tsp fresh black pepper
3 tbsp sundried tomatoes packed in oil, finely chopped
pinch chili flakes (optional)
2 tbsp tomato paste
1 egg, beaten
6 slices of prosciutto, thinly sliced
6 slices of mozzarella

Preheat the oven to 350F.  In a large bowl combine first 10 (11 if using chili flakes) ingredients.  Mix the tomato paste with a 1/4 cup of water and add in.  Add the beaten egg.
On a large sheet of parchment paper spread the meat mixture in a rectangle, (15 by 10 inches), with the longest side towards you.  Place the prosciutto down first and then the mozzarella down the centre in two rows.  Roll the mixture around the filling, forming a tight roll, using the parchment to help.  Bring the parchment up and around the meat (think sushi roll).  Twist the ends tight.  Wrap the package in foil and place in a roasting pan or baking sheet.  Bake for 1 hour or until the internal temp is 160F.  Let it stand for 10 minutes before unwrapping.  Cut into slices and serve.