Just thought I'd let you all know that last night I put together a meatloaf.
I took about 2 pounds of ground beef, and hand-mushed in 1/2 cup of shredded asiago, a good splash of Worcestershire sauce, salt and coarse ground black pepper (not a lot of salt, there's plenty other salty going on here), and one egg. Mush, mush, check to make sure that the shredded cheese is distributed throughout, wash my hands, because, ew, and done.
I then took this mixture and placed it on to some plastic wrap laid out on my counter. I flattened the mixture into a reasonable rectangle, nothing too precise, and then I laid down pieces of prosciutto on top of it. It took 4 slices to cover.
Next, using the method I call "the jelly roll method", and maybe other people do, too, I pushed the meat up a bit with the plastic wrap to start rolling it up, moved the plastic wrap out of the way, and continued until I had a nice meat roll. I then sealed this up in the plastic wrap and put it in the fridge. Not because it needs to chill before cooking, but because it was after 9 by that point, and I was tired.
Tonight this meaty delight shall be placed into a loaf pan and cooked in a 350 oven for an hour or so. About halfway through the hour, I'll pour a little tomato sauce over the top, just enough to cover it. I'm partial to sauces that are heavy on the basil.
This recipe varies from the original that I got from a Food Network show. That one had parmesan, and not asiago, and it also included chopped red pepper. I didn't have those things in the house. I'm also thinking that the original didn't have Worcestershire in it, but what the heck, it was next to the pepper in the cabinet.
I am going to have great lunches for a few days.