Sicilian Braciole Loaf
Indulge in the comforting flavors of Italy with this Sicilian Braciole Loaf, a unique twist on traditional meatloaf that’s bursting with bold, savory layers. This recipe combines a hearty blend of ground beef and pork with Parmesan cheese, fresh herbs, breadcrumbs, and garlic for a rich and flavorful base. Rolled with savory prosciutto and creamy provolone cheese, each slice reveals a stunning swirl of melt-in-your-mouth goodness. The loaf is seared to perfection for a golden crust, then baked in a luscious tomato sauce that infuses every bite with vibrant Mediterranean charm. Perfect for family dinners or special occasions, this easy yet impressive dish pairs beautifully with a side of pasta or crusty bread. Ready in just under 90 minutes, this Sicilian-inspired favorite promises to bring the warmth of rustic Italian cooking to your table.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground pork
- 3 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 3 cloves Garlic, minced
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 2 whole Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 slices Prosciutto, thinly sliced
- 6 slices Provolone cheese, thinly sliced
- 3 tablespoons Olive oil
- 2 cups Tomato sauce
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, chopped basil, eggs, salt, and black pepper. Mix until thoroughly combined.
Lay a large piece of parchment paper or plastic wrap on your countertop. Spread the meat mixture onto it, forming a rectangular layer approximately 1/2-inch thick.
Layer the prosciutto slices evenly on top of the meat mixture, then layer the provolone cheese slices on top of the prosciutto.
Using the parchment paper or plastic wrap to help, carefully roll the meat mixture into a log starting from the shorter end. Pinch the seams and ends to seal the loaf.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the meatloaf on all sides until browned, about 8-10 minutes total.
Pour the tomato sauce over the meatloaf, ensuring it is evenly coated. Cover the skillet with foil or a lid and transfer it to the preheated oven.
Bake for 60 minutes, basting occasionally with the tomato sauce to keep the loaf moist.
Once cooked, remove the skillet from the oven and let the loaf rest for 10 minutes before slicing.
Serve warm with extra tomato sauce spooned over the slices. Garnish with additional parsley or basil if desired.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 398 mg | 31% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
