Rolled Meatloaf with Broccoli Rabe, Provolone and Cherry Peppers
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 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 12×15 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.