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Meatloaf Brasciole

Meatloaf brasciole is an Italian rolled meatloaf stuffed with prosciutto, parmesan, and hard-boiled eggs, then braised in Sunday marinara until deeply tender. Each slice shows a spiral of prosciutto and egg, served with the braising sauce.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
rest 15 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use ground beef or ground beef-pork mix.
  • 0.5 cup breadcrumbs
  • 2 eggs
  • 0.33 cup parmesan Grated for the meatloaf.
  • 3 garlic Minced; 3 cloves.
  • 0.25 cup fresh parsley Chopped.
  • salt To taste.
  • pepper To taste.
Filling
  • 4 oz prosciutto Thinly sliced.
  • 3 hard-boiled eggs Peeled.
  • 0.5 cup parmesan Shaved for the filling.
  • 0.25 cup fresh parsley Chopped.
Sauce
  • 1 can (24 oz) marinara sauce
  • 0.5 cup red wine
  • 2 garlic Minced; 2 cloves.

Equipment

  • 1 Dutch oven

Method
 

Make the rolled meatloaf
  1. Mix ground beef with breadcrumbs, eggs, grated parmesan, garlic, parsley, salt, and pepper until evenly combined.
  2. Press the mixture into a 10x14 inch rectangle on parchment, spreading it into an even layer with straight edges.
  3. Layer prosciutto, shaved parmesan, and parsley over the surface, then place the hard-boiled eggs in a row down the center.
  4. Roll tightly into a log, keeping the seam down as you shape the roll.
  5. Tie the log with kitchen twine to hold the shape during cooking.
Sear and braise
  1. Sear the roll on all sides in a Dutch oven over medium-high heat until browned, creating a caramelized crust.
  2. Stir marinara sauce, red wine, and garlic, then pour it over the roll and cover.
  3. Braise at 325°F for 75–80 minutes until very tender, with the sauce bubbling and the roll giving easily when pressed.
Rest and serve
  1. Rest the meatloaf brasciole for 15 minutes, uncovered, so the juices settle and the slices hold together.
  2. Remove the twine, slice, and serve with the braising sauce spooned over the top.

Notes

For the cleanest spiral slices, keep the roll seam down and don’t overpack the filling; a tight log helps prevent gaps. Refrigerate leftovers in a covered container for up to 3–4 days; reheat gently with a splash of sauce. Freezing is yes—freeze sliced meatloaf brasciole with some sauce for up to 2 months and thaw in the fridge. For a lighter option, use part-skim ricotta in place of some parmesan in the meatloaf mixture (keep the filling parmesan for the signature bite).