The Legend of Meat Roll

My husband is the only grandson to a lovely Italian lady named Rose. At 80-something, Rose still makes her own pasta; putting out entire holiday dinners from scratch. Once she got up at 4:00 am to make a few dozen pizzelles for Chris when he was away in college, because he likes them. In other words, she's a tough act to follow.

The tales of her mad skills in the kitchen are epic, but nothing tops The Legend of Meat Roll. When I first heard about this dish I couldn't get my head around it. A roll where you wrap meat around more meat, then serve it with... meat. However, because Chris likes it*, I ended up getting the recipe from his sweet grandma Rose (handwritten, double-sided on notebook paper in delicate spidery grandma script). Here it is, transcribed verbatim:

"Basic recipe for 1 loaf - I always double it.

• 1 1/2 lb. meat loaf mix. Beef & pork or 1 lb. or 1 1/4 lbs.
• 1/2 lb. Genoa salami - slices - diced
• 1/2 lb. provolone cheese slices - diced
• 2 hard boiled eggs diced 1/4 inch
• For the sauce I use 2 lb. meat for meatballs and 2 lb. for the sauce
• Garlic, finely minced - parsley, eggs, bread crumbs

Mix the meat loaf, garlic - 1 or 2 cloves (or if you prefer garlic powder) - basil (optional) chopped fresh parsley (or dried), salt and pepper. Mix the ingredients like when you are mixing for meat balls. Using parchment paper, spread out the meat to about 1/2" thick or less on the paper - spread out the cheese, then the salami, then the egg.

Start rolling out the parchment & the meat to the end - press in the edges - put seam side down (when spreading out the ingredients - keep a clear 1/2 inch border so you can enclose all without falling out. Place on a baking sheet - oil the part where the meat roll is going to be. Bake about 45 to 60 minutes until done. I now freeze them wrapped in freezer paper.

About two days before Christmas put them in the refrigerator to thaw out. Slice them 1/2" or a little less - lay them in a casserole - glass 9"x13" or less - on some sauce spread in the bottom. Sauce the top - sprinkle cheese over sauce - Cover with foil and bake 45 mins - (350 degrees) or until hot.

Note: Stagger them card style. I use Romano-Pecorino, Parmesan or other Italian cheeses. "

This is served as a side dish. As in next to meat sauce over spaghetti and meat balls, with some lasagna. I'm not making that up.

Here is a shot of the finished product:

It's actually pretty delicious. I served it with angel hair pasta in a basic marinara sauce, paired with a bottle of A. Rafanelli Zin. Thanks, Grandma Rose!

* Spoiled much?