1 beaten egg

1 14-ounce jar garlic and onion pasta sauce (1-3/4 C.)

1/4 C. seasoned fine dry bread crumbs

1/4 tsp. salt

1/4 tsp. black pepper

12 ounces ground beef

2 ounces mozzarella cheese

4 thin slices prosciutto or cooked ham (about 2 ounces)

1 9-ounce package refrigerated plain or spinach fettuccine

 

Preheat oven to 400 degrees F. In a medium bowl beat egg with a whisk. Stir in 1/4 C. of the pasta sauce, the fine dry bread crumbs, salt, and pepper. Add ground beef; mix well. Cut mozzarella cheese into four logs, each measuring approximately 2 1/4×3/4×1/2 inches. Wrap a slice of prosciutto or ham around each cheese log. Shape one-fourth of the ground beef mixture around each cheese log to form a loaf. Flatten each meat loaf to 1-1/2 inch thickness. Place the four meat loaves in a shallow baking pan. Bake loaves about 20 minutes or until meat is done (160 degrees F).* Meanwhile, cook pasta according to package directions. In a small saucepan heat remaining pasta sauce over medium heat until bubbly. Arrange meat loaves over hot cooked pasta. Spoon sauce over top. *NOTE: The internal color of a meat loaf is not a reliable doneness indicator. A beef or pork loaf cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meat loaf, insert an instant-read thermometer into the center of the loaf.