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1 beaten egg <\/span><\/p>\n 1 14-ounce jar garlic and onion pasta sauce (1-3\/4 C.) <\/span><\/p>\n 1\/4 C. seasoned fine dry bread crumbs <\/span><\/p>\n 1\/4 tsp. salt <\/span><\/p>\n 1\/4 tsp. black pepper <\/span><\/p>\n 12 ounces ground beef <\/span><\/p>\n 2 ounces mozzarella cheese <\/span><\/p>\n 4 thin slices prosciutto or cooked ham (about 2 ounces) <\/span><\/p>\n 1 9-ounce package refrigerated plain or spinach fettuccine <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n