A Pound Of 85% Ground Beef
A Pound Of Sweet Italian Sausage (Removed From The Casing)
½ Cup Of Diced Spanish Onion
A Minced Garlic Clove
A Tablespoon Of Olive Oil
¾ Cup Of Grated Pecorino Romano Cheese
Two Beaten Eggs
½ Cup Of Skim Milk
A Cup Of Tomato Puree
Four Cups Of Breadcrumbs
¼ Cup Of Finely Chopped Italian Parsley
¼ Cup Of Finely Chopped Basil
A Teaspoon Of Garlic Powder
Two Teaspoons Of Sea Salt
¼ Teaspoon Of Ground Black Pepper
¼ Teaspoon Of Crushed Red Pepper Flakes
12 Ounces Of Cooked Baby Spinach (With Most Of The Water Squeezed Out)
Four Slices Of Capicola
Four Slices Of Mozzarella Cheese
Combine the onion, the garlic, and the olive oil in a small sauté pan. Sprinkle the vegetables with a pinch of sea salt and a pinch of black pepper. Cook on low heat stirring occasionally for four minutes.
Preheat the oven to 375 degrees.
Combine the ground beef, the sausage, the cooked onion, the cooked garlic, the grated cheese, the eggs, the skim milk, the tomato puree, the breadcrumbs, the parsley, the basil, the sea salt, the black pepper, the crushed red pepper flakes, and the garlic powder in a mixing bowl. Using you hands, mix well to incorporate all of the ingredients.
Place half of the meat mixture on a greased baking sheet. Spread it out with your hands into roughly a six inch wide by twelve inch long rectangle. The thickness should be about an inch. Evenly place the cooked spinach on top of the meat mixture. Place the capicola slices on top of the spinach. Place the mozzarella cheese slices on top of the capicola. Place the other half of the meat mixture on top of the mozzarella. Wet your hands with cold water. Using your hands, form the meat loaf making sure to completely surround and seal the spinach, the capicola, and the mozzarella with the meat mixture.
Bake in the preheated oven for two hours. Let the meat loaf sit at room temperature for 10-15 minutes before slicing.