ROLLED MEAT LOAF

MEAT SAUCE: 2 lbs. ground beef 1/2 lb. ground lean pork 1 1/2 c. Italian style seasoned bread crumbs 1/2 c. grated Parmesan cheese 1/2 tsp. garlic salt 1/2 tsp. black pepper 1 rounded tsp. oregano 1/4 tsp. salt 1/2 c. cold water 3 eggs 1/4 lb. thinly sliced ganoa or salami 1 (6 oz.) can pitted ripe black olives, sliced

THE SAUCE: 2 tbsp. olive oil 2 clove garlic 1 (28 oz.) can Italian style peeled tomatoes, blender chopped 1 (28 oz.) can tomato puree 1 (6 oz.) tomato paste 2 tsp. basil 1/2 tsp. thyme 1 tsp. ground coriander 1/2 tsp. salt 1 tsp. pepper 1 c. chianti 3 tbsp. grated Parmesan cheese

Sauce: (Prepare this first.) Heat oil and saute garlic lightly. Add Italian tomatoes, tomato puree, and tomato paste. Stir gently and add basil, thyme, coriander, salt and pepper, and wine. Heat to boiling. Sprinkle cheese and simmer for about 1/2 hour while preparing the meat loaf. Meat Preparation: (Prepare this second.) Prepare and simmer sauce. In a large bowl, mix beef, pork, bread crumbs, Parmesan cheese, garlic salt, pepper, oregano, salt, water, and eggs. Mix thoroughly by hand. Place mixture on sheet of wax paper and press out into a rectangle, about 8 x 11 inches. Cover the surface with slices of salami, keeping the salami about 1/2 inch away from edges. Top with sliced olives. Roll up from shorter edge, pinching and patting sides and ends to give an unbroken surface.

Place in a lightly greased 12 x 7 inch dish and bake at 500 degrees 15 minutes. Remove and cool a few minutes, spooning off any fat. Pour the hot sauce over. Cover with foil and bake at 350 degrees 45 minutes. Turn off oven and let casserole sit for 1/2 hour, covered. Remove the Rollantoni, slice, and serve. Stir the sauce well and put a tablespoon or more over each slice. You will have enough sauce to use with any pasta you serve with it. Serves 8-10.

#meatloaf #rolls