UPDATED: Mario Batali's Stuffed Meatloaf

We've been trying to use all the super awesome kitchen tools (chinois -- you're next!) we have accumulated since getting married a little over a year ago -- one of those being the meat grinder attachment to our KitchenAid. I think we decided to make this recipe while we were really hungry, planning our meals for the week (the recipe is from Molto Italiano -- i could only find the recipe we used posted in one place).

When we shopped for the ingredients, we bought larger cuts of pork and beef instead of already-ground meat. Paul used the attachment to grind up the pork and beef from larger cuts (v. impressive!). We decided to use provolone cheese instead of the caciocavallo cheese suggested as a) we couldn't find it and b) the suggested substitute given to us by the Whole Foods cheese guru was about $25.00 per pound. It was delicious, but not worth buying just to stuff in a meatloaf. We did buy a little to eat with crackers -- much better use of expensive cheese, in my opinion!

Anyways, back to the recipe. There were a few steps involved -- including blanching the spinach and carrots ahead of time, but relatively painless. We had a little more work, with grinding the meat (we also made our own breadcrumbs).

Paul carefully rolling the meatloaf, stuffed with spinach, carrots, provolone and prosciutto.

I loved the "bath" underneath the meatloaf of rosemary and water. It made the kitchen smell really good (I am a rosemary fiend, however).

Just before cooking in the oven.

**UPDATED: Paul had after photos!**

It was REALLY GOOD. Like "want to have it every day" good. The floured and oiled outside gets nice and crispy (and the crust remains even after you microwave your leftovers!). The reduction sauce adds a little moisture, but you don't even really need it. We ate this for at least a week afterwards as it makes a LOT. Enjoy!