@ Casey Lee,
At one time there was very little or scant meat in the Campania west coast of Italy. When there was, the humbler cuts were transformed into delicious meat loaves, meat rolls and / or meatballs or stews. They are served hot and / or cold in Napoli. This dish is called: POLPETTONE RIPIENO which translates to: Beef & Sausage Roll with Proscuitto, Spinach, Provolone & Hard Boiled Eggs.
The filling is prepared as follows: 375 degrees farenheit
Bring 1/4 cup water to simmer in large pot and add spinach. Cover and cook just until wilted, tossing often, 3 minutes.
Dry well on absorbent kitch towels.
Arrange the spinach over the ground meat covering completely.
Cover with proscuitto or other air dried ham.
Arrange the provolone atop the proscuitto spaced apart.
Arrange the hard boiled eggs end to end, down the meatloaf layer.
Pinch the ends of the meatloaf just slightly, and place the top meatloaf layer on the bottom layer.
Bake 1 hour at 375 degrees farenheit ...
*** This can also be done with Italian sausages casings removed ...