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Sicilian Meatloaf

1/2 lb. tablespoon olive oil
1/2 lb. ground beef
1/2 lb. ground pork
3 tablespoons seasoned Italian bread crumbs
1/2 large onion, finely diced (@ 1/2 cup)
1 egg, slightly beaten1 tablespoon chopped Italian parsley or 1 teaspoon dried
3 tablespoons freshly grated romano or parmesan (1 oz.)
4 oz. canned tomato sauce + 3-4 oz. for topping
1/8 teaspoon marjoram
1/2 teaspoon Worcestershire sauce,
1/4 teaspoon black pepper
1 hard boiled egg, cooled, peeled and cut in half lengthwise
1 1/2 oz. sliced prosciutto, salami or ham
2 oz. sliced provolone, cut in 1 1/2 inch strips Preheat oven to 350 degrees. Lightly coat a loaf pan @ 8 1/2 x 4 x 2 1/2 inches with olive oil.

In a large bowl, combine all ingredients except the 3 ounces tomato sauce, hard boiled egg, prosciutto and provolone, and mix well (this is done easily with your hands).
The mixture should hold together but not be hard.
Adjust the consistency if needed by adding either bread crumbs or tomato sauce.
Divide mixture in half.
Put one half of meatloaf mixture into the prepared pan, shaping to fit and flattening slightly. Cover with slices of prosciutto, and place the egg halves in a row horizontally on top of the prosciutto, cut side up.
Layer the provolone strips over the egg halves and extend cheese to cover almost to the edges of the meatloaf. Top with the remaining half of meatloaf mixture and seal halves together, covering the filling.
Bake 30 minutes.
By Henry Hill (Like his mother Carmela Hill used to make it)


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		This is served after the pasta, this is the main part. usually some kind of meat, pork, veal, steak or fish. Sometimes served with a side, like salad or a marinade or sauce.



		Sicilian Meatloaf 1/2 lb. tablespoon olive oil 1/2 lb. ground beef 1/2 lb. ground pork 3 tablespoons seasoned Italian bread crumbs 1/2 large onion, finely diced (@ 1/2 cup) 1 egg, slightly beaten1 tablespoon chopped Italian parsley or 1 teaspoon dried 3 tablespoons freshly grated romano or parmesan (1 oz.) 4 oz. canned tomato sauce + 3-4 oz. for topping 1/8 teaspoon marjoram 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon black pepper 1 hard boiled egg, cooled, peeled and cut in half lengthwise 1 1/2 oz. sliced prosciutto, salami or ham 2 oz. sliced provolone, cut in 1 1/2 inch strips Preheat oven to 350 degrees. Lightly coat a loaf pan @ 8 1/2 x 4 x 2 1/2 inches with olive oil. In a large bowl, combine all ingredients except the 3 ounces tomato sauce, hard boiled egg, prosciutto and provolone, and mix well (this is done easily with your hands). The mixture should hold together but not be hard. Adjust the consistency if needed by adding either bread crumbs or tomato sauce. Divide mixture in half. Put one half of meatloaf mixture into the prepared pan, shaping to fit and flattening slightly. Cover with slices of prosciutto, and place the egg halves in a row horizontally on top of the prosciutto, cut side up. Layer the provolone strips over the egg halves and extend cheese to cover almost to the edges of the meatloaf. Top with the remaining half of meatloaf mixture and seal halves together, covering the filling. Bake 30 minutes. By Henry Hill (Like his mother Carmela Hill used to make it) Sausage and Peppers 1 or 2 large Italian sausages, cut into 1 or 2 inch pieces 2 each red and green bell peppers, cut into 1inch pieces 3 or 4 onions, quartered Put into a baking dish, cover with foil and bake in a medium oven (350) for about an hour. Take the foil off and bake on 400 or so for about 30 minutes until the sausage begins to brown. Eat as is, or drain and serve over pasta with a white sauce. This is also nice barbecued. (can be served as a starter).