Rolled Meatloaf with Broccoli Rabe, Provolone and Cherry Peppers

by Rachael Ray 9:19 AM, February 17, 2017

Aired February 20, 2017

Serves 4-6

1 large bundle broccoli rabe or broccolini, trimmed
1/2 pound sharp provolone, shredded on a coarse-tooth grater
1 pound ground beef
1/2 pound ground veal
1 pound bulk sweet Italian sausage
1 cup coarse breadcrumbs
1/4 cup whole milk
1 egg, lightly beaten
1 cup grated Parmigiano-Reggiano cheese
3 cloves garlic, grated or finely chopped
2 tablespoons finely chopped rosemary
About 1/2 cup pickled hot Italian cherry peppers (sliced or whole), drained and chopped
EVOO – Extra Virgin Olive Oil, for liberal drizzling
For the sauce
2 tablespoons EVOO – Extra Virgin Olive Oil
1/2 small bulb fennel, finely chopped or processed into a fine chop
1 small onions 2 shallots, finely chopped or processed into a fine chop
1 rib celery, finely chopped or processed into a fine chop
2 large cloves garlic, chopped
2 tablespoons rosemary
4 tablespoons tomato paste
1 cup red wine
1 cup beef consommé or stock
1 canned San Marzano tomatoes
Suggestion: For garlickly mashed potatoes to serve alongside, cook peeled Russet potatoes with crushed garlic in salted boiling water until tender then put them through a ricer or food mill, and stir in butter, milk, salt and pepper.


Preheat oven to 375°F.
Bring a few inches of water to a boil in a deep skillet. Salt water, add broccoli rabe or broccolini, cook 3-4 minutes then drain well and chop into 1 1/2-inch pieces.
Combine meats in large bowl with salt, pepper, breadcrumbs, milk, egg, Parm, garlic and rosemary then form meatloaf on a parchment-lined baking sheet into a rectangle about 12x15 inches and 3/4-inch thick. Scatter the shredded cheese across the meat and top with the broccoli rabe or broccolini then the cherry peppers, stopping a few inches short of the end of the rectangle. Roll the loaf and press seam together to close, smooth out the roll of meatloaf and drizzle with EVOO. Roast 1 hour or until it reaches an internal temperature of 150-155°F. Let rest a few minutes before serving.
While the meatloaf cooks, prepare the sauce: Heat EVOO in saucepot, add finely chopped vegetables and stir until golden and soft. Add garlic, season with salt and pepper then add rosemary and stir to soften 3-4 minutes.  Add tomato paste and stir a minute more, add wine and cook a minute or two. Add consommé and tomatoes, and simmer 20 minutes to thicken.
Slice meatloaf and set into a generous puddle of red wine sauce. Make a well in a scoop of garlicky mashed potatoes to serve alongside.


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