Robin's Meatloaf

This meatloaf hides layers of Italian deli meat inside. Ground beef mixed with Parmesan and whole wheat bread crumbs gets flattened out, layered with slices of capicola and pepper salami, then rolled up like a jelly roll.

When you slice it, each piece reveals a spiral of savory, peppery deli meat running through the center. The capicola adds a gentle spiced pork flavor and the pepper salami brings heat and fat that bastes the beef from the inside as it bakes.

Covering with foil for the first 30 minutes traps moisture so the loaf steams slightly and stays juicy. Removing the foil for the remaining hour lets the outside develop a browned crust. The pan juices make a quick wine gravy: drain them into a saucepan, add white wine, thicken with a tablespoon or two of flour, and done.

Kitchen Tips

• Flatten the meat on waxed paper. It makes rolling much easier. Lift the paper to start the roll and peel it away as you go.
• Roll tightly. Loose rolling leaves gaps where the deli meat separates from the beef and the spiral falls apart when sliced.
• Let it rest 10 minutes before slicing. The juices redistribute and the roll holds its shape better.
• Use lean beef. Fatty ground beef releases too much grease and the loaf sits in a puddle.

Variations

• Prosciutto and provolone: Replace the capicola and salami with prosciutto and sliced provolone cheese for a meltier center.
• Marinara sauce: Skip the wine gravy and serve slices with warm marinara on the side.
• Spinach layer: Add a thin layer of wilted spinach between the meat and deli slices for color and nutrition.