This recipe is pretty much the same as an Italian meatloaf recipe on the web that we love to make. The only difference is the meat and the use of bacon. This recipe is easy to prep and overall the flavors are good. After serving and having a few bites the one thing my wife and I immediately agreed on what to use prosciutto instead of thick sliced bacon. The bacon fat didn't render at all and remained thick and stringy. Perhaps cooking it first in a skillet would improve that. Still, using prosciutto seems a better choice to add the desired flavors. Also, we found layering the Provolone cheese slices made it too thick once everything else was on, thus making it harder to roll. Next time we'll shape the slices to fit evenly without overlap, which is how we do the Italian meatloaf. Lastly, for this particular flank steak recipe, we're going to try adding a topping of fire roasted tomato sauce with garlic to increase the "pop" this dish should have. All in all, this is a decent, basic rolled flank steak recipe and easy to modify to your own tastes and health standards. Good job, Angelshark!
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This recipe is pretty much the same as an Italian meatloaf recipe on the web that we love to...