Growing up in the Boston area, I don't remember this show, so I'm not sure if it's because it was before I was really into cooking, or it came along after I left the state. What I do know is that whenever I visit friends there now, I love to stay in on Sunday mornings and watch The Phantom Gourmet. The Phantom visits and rates restaurants and bakeries around the area, conducts product testing, etc., and the findings are reported on the show. When I noticed that they have a website, I started browsing through the recipes and found one I was just dying to try! I was told in no uncertain terms that the BBQ Meatloaf we make is the best meatloaf ever, so there was no reason to mess with it. I couldn't resist and sneaked this in one night. It was very well received! Glad I didn't listen to the Peanut Gallery!!
The only "complaint" I have about this is the bacon element - sorry about the picture - can't remember if it fell off or I helped it off and ate it before taking this shot. There are two problems with this - first is that the cooking time stated doesn't actually cook the bacon through. I'm afraid of drying out the rest, so I do leave it in for a few extra minutes, but then I put the broiler on to finish off the bacon. Second - either I need to find longer bacon, or I stuff it too much, because mine pops open. I've made it three times now, so I'm thinking maybe next time, I'll try the basket weave technique.1/2 pound bacon slices
1/2 pound ground beef
1/2 pound ground pork
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
2 T mint -- chopped
1/2 T garlic -- minced
1 t salt and pepper -- as needed
2 T parsley -- minced
4 oz prosciutto -- sliced thin
4 oz mozzarella cheese
4 oz roasted red pepper -- sliced
10 oz spinach -- cooked and drained
Combine beef, pork, egg, crumbs, cheese, mint, garlic and seasoning.
Lay out two overlapping sheets of plastic wrap to serve as your work surface. It will later help you to roll the meatloaf.
Lay slices of bacon side by side along the top half, then spread the meat mixture along the bottom half.
Next you want to sprinkle half of the mozzarella over the meat, cover that with the prosciutto slices, and another layer of mozzarella.
Next you're going to spread the cooked spinach over the cheese, and arrange the pepper slices over that. Season with salt and pepper, and you're ready to roll - literally and figuratively. 😉
Pick up the plastic wrap closest to you and use it to help roll the loaf into a spiral - like you would use a bamboo mat to roll sushi. Then transfer to a lightly sprayed tray (I put down foil first for easy clean-up).
Season the top with black pepper and bake at 350 for about 30" (internal temp of 145). As I mentioned above, I ended up letting it cook for a few extra minutes, then turning the broiler on to finish off the bacon. Remove from oven and tent with foil - let rest for about 10" before slicing.