My Famous Rolled Meatloaf

1 1/2 lbs ground beef or meatloaf mix**prepare as you would to make normal meatloaf - everyone is different here**

1 small pkg shredded moz cheese1 pkg pre-washed spinach OR 1 pkg plain frozen spinach, thawed & sqeezed dry in a towel (messy)

1/4 lb genoa salami, sliced thin (from deli)
1/2 jar of sundried tomato pesto

Preheat oven to 400. Have ready a loaf pan. Place a sheet of foil on your counter about 2' long. Plop your meatloaf mixture on the foil and smoosh it around until it's a rectangle obviously no wider than your loaf pan and of equal thickness throughout. If using fresh spinach, sautee until well wilted in a little oil. Put spinach on the meat, leaving a 1" border on all sides. Sprinkle cheese over spinach. Layer salami over cheese, overlapping all pieces like roof shingles (won't use it all, usually). Carefully pick up one end of the foil, and begin to roll. The stuffings make this part kind of hard, you'll have to keep shoving the salami back into the roll (you're making a meat jellyroll). Use the foil to guide the meat and take your time. Mush the end down and carefully but quickly flip the roll, seam down, into the loaf pan. Mush sides together to close as best you can. Spread 1/2 of your jar of pesto over the top and bake until done (usually about 1 hour - use a thermometer to be sure).

Not the easiest think to make, but YUMMY! I serve with home canned green beans and sour cream mashed potatoes.