Italian Stuffed Meat Loaf

2 lbs. ground round

1 lb. ground veal

1 lb. ground pork

2 eggs, slightly beaten

1/4 C. red wine (optional)

1/2 C. Parmesan cheese

1 C. crushed saltines

1 t. oregano

1 t. basil

1 t. garlic powder (or 2 cloves crushed garlic)

1/2 t. salt

1 t. pepper

1 C. prepared spaghetti sauce

1/2 lb. hard salami, sliced thin

1/2 lb. provolone cheese, sliced thin

Chopped fresh parsley for garnish

In a stainless steel bowl, combine the first 12 ingredients as listed above, using care not to smash, press or massage the mixture too much. This causes a dry meat loaf.

Divide the mixture in half.

On a sheet of waxed paper, pat out a rectangle of meat loaf approximately 8-inches by 15 inches. Divide salami and provolone in half and layer this portion on top of the meat loaf leaving a 2-inch margin so that mixture will not liquefy and run out upon baking.

Roll up, jelly roll style, and seal seams well. Place in a 9- by 5-inch loaf pan. Repeat procedure with other half portion of meat loaf and salami and cheese. Bake at 350 degrees for 45 to 50 minutes. Suction off accumulated grease with turkey baster or pour off.

Spoon on 1/2 cup prepared spaghetti sauce on each meat loaf and return to oven for an additional 15 minutes. Remove from oven. Let sit 10 minutes. Remove from pan. Garnish with chopped parsley and serve.

Makes 12 servings.