​​Not Your Mama's Meatloaf
1/2 cup of Garlic Olive Oil
1 lb. of lean ground pork 
1 lb. of lean ground beef
2 cups plus 3 tbsp. of bread crumbs 
1 cup grated Parmesan cheese
3 large eggs
2 tsp of Pink Himalayan sea salt  

2 tsp of freshly ground black peppercorn 
5 oz. baby spinach (remove the stems)
2 carrots cut into quarters
3 tbsp. all-purpose flour
6 slice prosciutto
6 slices of provolone cheese
1 Tbsp. Black truffle oil (for drizzling over the finished meatloaf)
Preheat oven to 400 degrees. In a large bowl, combine pork, beef and 2 cups of the bread crumbs, Parmesan cheese, eggs, sea salt and pepper.  Mix thoroughly with your hands. Set aside.  Bring a large pot of water to a boil (salt water) add the carrots and boil until tender (10 minutes).  Put spinach in a colander and dip in the boiling water, just until it wilts.  Combine the flour and the remaining 3 tbsp. of bread crumbs.  Lay out cellophane on the counter top and spread the flour/bread crumb mixture in a rectangle shape and then spread the meat mixture evenly over the bread crumb mixture and press into the crumbs, layer the wilted spinach over the meat and prosciutto over the meat and then provolone over the prosciutto, then line the carrots down the center.  Start from the long side, roll the meat (jelly roll style). Don't be afraid to mash the meat so that it will stay together and not separate. This should fit into a 9 x 12 glass baking dish. Pour the Garlic olive oil over the meat loaf and bake for an hour. Slice, and drizzle a small amount of black truffle oil over the top and serve with your favorite side dishes.               

Serves 6-8

​Northfield Olive Oils and Vinegars