Lorri's Rolled Meatloaf

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(or cashews), chopped
3 tablespoons grated cheese, Parmigiano or Romano (optional)
2 tablespoons chopped flat-leaf parsley
1 cup baby spinach (its easiest if you roughly chop it)
6 slices prosciutto di Parma or deli sliced ham for those on a budget ☺
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

Preheat oven to 450 degrees 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 to 8 inches wide. The easiest way to do this is to use cookie sheets. Cover the first with wax paper and put the meat on that. Then cover the meat with waxed paper and use the other cookie sheet to smash the meat down. Great method!
Cover meat with 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. Don’t drizzle too much. This just keeps the raisins from burning and looking absolutely disgusting. However, too much oil means a greasy meatloaf.
Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.