Meatloaf Brasciole, Country Corn, Mashed Potatoes & The Assassination of Jesse James by the Coward Robert Ford

This week had two of my very favorite things, this meatloaf which is TO DIE FOR and one of the most beautiful movies I’ve ever seen… well, make it three things: and Brad Pitt. The Assassination of Jesse James is truly like seeing a perfect photograph come to life. Its as if you get to see what the photographer saw before and after the shutter was released. I honestly believe everything about this movie was done right. There are more stars than just the names and faces we recognize. The music is magical, the styling is incredible and the cinematography is outstanding. It’s not by any means a movie to keep you entertained, it’s more for the people who can find enjoyment in a view, hear a word in a look, and like for time to move when it’s ready. I wish every movie could be this beautiful, this balanced, this height of talent collaborating and this well narrated.

Now the meatloaf brasciole is the equivalent in the food world. I’m serious. It’s so good my eyes water thinking about it. I had it at a dinner party and left with the recipe along with as many left overs as I could get my grubby little hands on. We paired this meal and movie as a sort of mid-west country journey and one I’ll take again someday.

Meatloaf Brasciole

by: Rachael Ray

Ingredients:

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

For the Corn:
2 ears of fresh corn
Seafood boil seasoning

For the Mashed Potatoes:
3 russet potateos, peeled and cut into chunks
milk
cream cheese
butter

Preheat oven to 450°F.

Mix meat and next 10 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 6-8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese as illustrated in the 4 steps above.

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 EVOO to coat lightly. Roast meat-roll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.

For the corn, I just shucked it
and cut it into pieces dropping them
into boiling water I seasoned with a
Seafood boil seasoning until tender.

The mashed potatoes come from how I
remember my mom making them.
Put the peeled and cut potatoes into
a large pan of water, bring to a
simmer until tender.
Drain and mash.
Add 1/2 cup whole milk or cream,
1/4 cup cream cheese and a
‘healthly’ amount of butter.
Season with salt & pepper.

This has been one of my favorite Dinner & A Movie combinations. The down home goodness of a meat ‘n’ taters meal and a great story of men in their journeys and faults. This movie not only inspired a great home cooked meal but we also made our first mini-film from our love for the stunning imagery called, “The Coming of Fall”.