Ingredients
Equipment
Method
Make the meatloaf mixture
- In a large bowl, mix the ground beef with breadcrumbs, eggs, grated parmesan, minced garlic, chopped parsley, salt, and pepper until evenly combined.
- Lay parchment on a work surface and press the meat mixture into a 10x14 inch rectangle, smoothing the surface for even rolling.
Assemble and roll
- Layer the prosciutto, shaved parmesan, and the chopped parsley over the meat rectangle in an even layer.
- Place the hard-boiled eggs in a row along one long edge so they stay aligned for the spiral effect.
- Roll tightly into a log, keeping the seam underneath and the filling enclosed.
- Tie the roll with kitchen twine at even intervals to hold shape while searing.
Sear and braise
- Heat a Dutch oven over medium-high heat and sear the tied roll on all sides until browned, about 8–10 minutes total, turning as needed for even color.
- Stir marinara sauce, red wine, and minced garlic together, then pour around and over the roll.
- Cover and braise at 325°F for 75–80 minutes until very tender, turning the roll once halfway through if needed for even cooking.
Rest, slice, and serve
- Rest the meatloaf brasciole for 15 minutes, keeping it covered loosely to retain juices.
- Remove the twine, slice thickly to reveal the spiral filling, and serve with the braising sauce.
Notes
Pro tip: press the meat evenly into a tight rectangle and roll firmly to prevent gaps—your slices will show a clean spiral. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently with a splash of sauce. Freezing is yes for up to 2 months—thaw overnight in the fridge and reheat covered. For a lighter option, use a leaner 90% ground beef or substitute a turkey-beef mix while keeping the rest of the method the same.