Meatloaf Brasciole

This is a great RR recipe. In my house, we call it "better than sex" meatloaf. I will copy and paste it because I make quite a few substitutions. I've done the recipe as listed, but have tweaked it to be even better! We also usually serve it with the pasta she uses in the recipe.

Meatloaf Brasciole

1 pound ground beef
1/2 pound pork pan sausage (you know, Jimmy Dean breakfast stuff in the chub)
Salt and pepper
1/2 cup Italian bread crumbs
1/4 cup eggbeaters
2 cloves garlic, minced
1/4 small white onion, grated
3 tablespoons pine nuts, chopped very, very, very fine
3 tablespoons grated Parmesan
1 tablespoon dried parsley
1 cup baby spinach
6 slices prosciutto
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

Preheat oven to 450. Mix meat and next 9 ingredients as if you were making meatloaf.

Flatten meat out on a silpat mat or waxed paper lined cookie sheet into a thin layer, about 1/2-inch thick. Cover meat with spinach, prosciutto and cheese. Roll the meat, using the mat or waxed paper to help roll up into a large log. (Roll it so that it is long, not short.) Drizzle the log with extra-virgin olive oil to coat lightly.

Roast meatroll 20 minutes. Let sit a few minutes before serving