1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix) Salt and pepper 1/2 cup Italian bread crumbs 1 egg 2 cloves garlic, minced 1/4 small white onion, grated 2 tablespoons golden or dark raisins, chopped 3 tablespoons pine nuts, chopped 3 tablespoons grated cheese, Parmigiano or Romano 2 tablespoons chopped flat-leaf parsley 1 cup arugula leaves or baby spinach 6 slices prosciutto di Parma 6 slices deli sliced provolone Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees F. Mix meat and next 9 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly. Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.