Rachael Ray'S Meatloaf Brasciole - cooking recipe

Ingredients

1/2 lb ground lamb
1/2 lb ground pork
1/2 lb ground veal
1/2 cup Italian seasoned breadcrumbs
1 egg
2 minced garlic cloves
1/4 small white onion, grated
2 tablespoons raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated romano cheese
2 tablespoons chopped flat leaf parsley
1 cup Baby Spinach
6 ounces crumbled feta cheese or 6 slices provolone cheese
1 tablespoon extra virgin olive oil

Preparation

Preheat oven to 450 degrees.
Combine first 11 ingredients as if you were making meatloaf.
Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
Cover meat with spinach and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.
Drizzle the log with extra-virgin olive oil to coat lightly.
Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.