Italian Meats and Poultry Recipes - Individual Sicilian Meat Loaves

Ingredients

• 1 beaten egg

• 1 14-ounce jar garlic and onion pasta sauce (1 3/4 cups)

• 1/4 cup seasoned fine dry bread crumbs

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 12 ounces ground beef

• 2 ounces mozzarella cheese

• 4 thin slices prosciutto or cooked ham (about 2 ounces)

• 1 9-ounce package refrigerated plain or spinach fettuccine

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Method:

1. Preheat oven to 400°F. In a medium bowl beat egg with a whisk. Stir in 1/4 cup of the pasta sauce, the fine dry bread crumbs, salt, and pepper. Add ground beef; mix well.

2. Cut mozzarella cheese into four logs, each measuring approximately 2 1/4x3/4x1/2 inches. Wrap a slice of prosciutto or ham around each cheese log.

3. Shape one-fourth of the ground beef mixture around each cheese log to form a loaf. Flatten each meat loaf to 1 1/2 inch thickness. Place the four meat loaves in a shallow baking pan.

4. Bake loaves about 20 minutes or until meat is done (160°F).

5. Meanwhile, cook pasta according to package directions. In a small saucepan heat remaining pasta sauce over medium heat until bubbly.

6. Arrange meat loaves on hot cooked pasta. Spoon sauce over loaves.

Note: The internal color of a meat loaf is not a reliable doneness indicator. A beef or pork loaf cooked to 160°F is safe, regardless of color. To measure the doneness of this meat loaf, insert an instant-read thermometer into the center of the meat (not the cheese).