Ingredients
Equipment
Method
Make the meatloaf base
- Mix ground beef or ground beef-pork mix with breadcrumbs, eggs, grated parmesan, garlic, parsley, and salt and pepper until evenly combined, with the mixture holding together when pressed.
- Press the meat mixture into a 10x14 inch rectangle on parchment so it forms an even thickness for rolling.
Add the braciole-style filling
- Layer prosciutto, shaved parmesan, and parsley over the surface, covering the rectangle.
- Place the hard-boiled eggs in a row across the rectangle so they sit ready to become the spiral center.
Roll, tie, and sear
- Roll the meat mixture tightly into a log, keeping the filling centered and compact, so the spiral shows in the slices.
- Tie the log with kitchen twine to maintain the shape during searing.
- Sear the tied roll in a Dutch oven over medium-high heat until browned on all sides, 8–12 minutes total, using visible color change as the cue.
Braise in marinara
- Mix marinara sauce, red wine, and minced garlic, then pour the sauce over the roll in the Dutch oven so it comes at least halfway up the log.
- Cover and braise at 325°F for 75–80 minutes, until very tender and the roll yields easily when pressed.
Rest, slice, and serve
- Rest the meatloaf brasciole for 15 minutes to let the juices settle, then remove the twine.
- Slice and serve with the braising sauce, showing the spiral filling of prosciutto and egg in each piece.
Notes
Pro tip: squeeze the meat mixture firmly when pressing and rolling so the log stays intact during braising; if it feels loose, press again into a tight cylinder before tying. Refrigerate leftovers in the sauce for up to 4 days; reheat gently in a covered dish at 300°F until warmed through. Freezing is yes—freeze sliced portions (with some sauce) for up to 2 months and thaw in the fridge overnight. For a lighter option, use a lean ground beef-pork mix (90–93%) to reduce fat while keeping the stuffing and braise the same.