A delicious meatloaf with a surprise middle layer
1 pound lean ground beef
2 slices white bread, crusts trimmed off, crumbled
1/4 cup milk
3 tablespoons grated Romano cheese
Dash of marjoram
1 tablespoon dry parsley flakes
1 small onion, chopped
Salt and freshly ground pepper to taste
2 slices of prosciutto, chopped into small pieces
2 slices provolone cheese, cut into 1/4-inch wide strips
1 hard-boiled egg, peeled and sliced into 1/4-circles
1/2 cup ketchup for topping
Preheat oven to 375°. Spray a shallow 7 X 11-inch baking pan with nonstick spray. In a large bowl, combine the bread and the milk. Let sit for a minute so bread soaks up the milk. Add ground beef, egg, cheese, marjoram, parsley, onion, salt and pepper. Mix thoroughly. Divide mixture in half.
In the prepared baking pan, place one half of the meat mixture and shape into a loaf. Flatten the top. Arrange the prosciutto, provolone, and egg on top. Place remaining meat on top and make a loaf shape. Press edges down to seal in the stuffing.
Bake at 375° for 20-25 minutes, until the top is browned. Spread ketchup over the top and bake for 5 minutes more.