Lover's Loaf Recipe - Allrecipes.com
Lover's Loaf Recipe
  • READY IN ABOUT hrs

Lover's Loaf

Recipe by  

"When I met my current boyfriend, I tried to lure him over to my house by promising to cook my favorite meatloaf. It doesn't sound very romantic, but this recipe is much fancier and delicious than your mother's meatloaf. Luckily for me, he was impressed. Serve this meatloaf with mashed potatoes. The juice from the meatloaf will act as a gravy. Since the recipe makes 2 loaves, you can freeze one or deliver the wrapped loaf to a neighbor with cooking instructions attached and a bottle of red wine."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place spinach in a microwave safe bowl with a splash of water. Cover, and microwave until the spinach has wilted, about 5 minutes. Drain and allow to cool.
  3. In a large bowl, mix together beef, pork, eggs, bread crumbs, and Romano cheese. Season with salt and pepper. Divide into two equal portions, and roll each into balls.
  4. Place a 15-inch long piece of plastic wrap on your work surface and lightly sprinkle with flour. Place one of the balls onto the plastic wrap and pat into a thin, 8-inch by 10-inch rectangle. Cover evenly with half of the spinach and 3 slices of prosciutto, then shingle three slices of provolone running along the edge facing you.
  5. Using the plastic wrap to lift the meat, roll the loaf starting from the cheese side into a firmly packed spiral, peeling away the plastic wrap as you go. Make a second loaf with remaining ingredients.
  6. To bake, pour wine into a broiler pan bottom. Oil the slotted top with some of the olive oil before placing the loaves on and brushing them with remaining oil. Cover loaves with a sheet of aluminum foil and bake in preheated oven for 40 minutes.
  7. Remove the foil and pour water into the pan. Continue baking for another 35 minutes, until the internal temperature reaches 160 degrees F (72 degrees C). Allow to rest 10 minutes before slicing into 1-inch thick slices to serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2009

I have two kids that keep me on my toes all day, so having the time to roll a meatloaf is laughable. I decided to make according to recipe, only making a layer in the middle with the provolone and prosciutto and mixing the spinach in with the meatloaf mixture. My broiler pan is quite shallow so I was only able to use a cup each of the wine/water. This was very good. I liked the subtlety of the wine and the flavors of the meatloaf with the prosciutto, provolone and spinach. I think it could use some garlic, onion and perhaps some spices....rosemary, maybe? I'd like to make this again with little additions to see if it would make it really out of sight. I could see how this would make a great meatball, tossed with a parmesan-garlic whole wheat pasta. I didn't want to make changes if I hadn't tried it as is first. I DID use fresh low carb bread to make my bread crumbs. My husband was adamant that I make "tots" with this, as he's a boy. If he had not suggested that, I would have served a light pasta/rice/potato dish. I had mine with garlic broccoli and that was sufficient enough for me, the low-carber. NOTE: I found the prosciutto and provolone at a cheaper price at my local Grocery Outlet. You CAN find them at a cheaper price, I've done it!

 
Most Helpful Critical Review
Mar 27, 2012

To me, this was very "thick" and salty tasting. The ham layered into it, plus the sausage made it soo salty, it was hard to eat. I would have added rice to it next time so the texture wasnt like a board. The presentation was amazing, but its not about that.

 

32 Ratings

Oct 15, 2007

This meatloaf was definitely different! I plan to keep this recipe, but change some things to it. My meatloaf came out a little on the dry side. I think next time I'll use fresh bread crumbs instead of the dry bread crumbs that I used. I would add a little more spinach to the recipe, too.

 
Mar 22, 2010

Excellent meatloaf. I did not have prosciutto so I used speck (a type of prosciutto). The top was also nice and crisp. Served with delicious mashed potatoes. Made excellent sandwiches.

 
Dec 14, 2009

I use layers of provolone cheese, spinach and roasted red peppers from a jar. The peppers help keep the meat from drying out. Layer the cheese first, then the spinach then the peppers.

 
Oct 19, 2009

This is the most spectacular meatloaf you will ever eat! And it's so much fun to make. I made this for my boyfriend of a month for the first time and he asks for this all the time. It has a great mix of flavors and is very easy. I do use four slices of cheese on each loaf and that adds to the overall amazingness, but even if you follow the recipe to the letter, it still is well worth your while to try it! Additional comment 10/09: My husband (boyfriend mentioned above) still asks for this all the time - and raves about it to other people making them want to try it, too. I think that, of everything I cook, this is his most requested meal. Nowadays, I saute the spinach instead of wilting it. I saute that spinach with leeks and it is wonderful! I also double the cheese (SUPER healthy!) so that each bite is oozing with the cheese.

 
Feb 17, 2008

This is my recipe so I give it five stars, but try using the second half of the meatloaf to make meatballs instead of the second load and stick them in the freezer for an easy weeknight meal of spaghetti and meatballs on another night!

 
Oct 02, 2011

This was pretty good. I had to add more seasonings, and it was a bit tricky to roll, but once I figured it out it was smooth sailing. I like how pretty it looks, and this doesn't make too much, so it's a good dish for a couple of people. Thanks for the recipe1

 

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Nutrition

  • Calories
  • 774 kcal
  • 39%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 254 mg
  • 85%
  • Fat
  • 45.5 g
  • 70%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 50.3 g
  • 101%
  • Sodium
  • 1154 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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