Categories: Meatloaf, Ground beef, Beef 
      Yield: 8 servings 
  
      1 lb Ground beef - lean                1/2 c  White wine - dry 
      1    Whole wheat bread crumbs -          8    Slice ham, capicollo and 
           From 1 slice                             Pepper salami 
    1/2 c  Parmesan                        
  
  Contributed to the echo by: Fred Towner Originally from: Robin Howley, 2nd 
  prize in the Calgary Sun's Great Meatloaf Recipe Search. Calgary Sun 
  Monday, June 4, 1990 Robin Howley's Meatloaf - Second Prize oregano, basil, 
  garlic, salt and pepper to taste 
   
  Mix the ground beaf, spices, Parmesan and bread. Flatten mixture out on 
  waxed paper and top with layers of the deli meat. Roll up like a jelly roll 
  and bake in a loaf pan for 1-1/2 hours at 375F. Cover tightly with aluminum 
  foil during the first half hour, then remove to finish cooking. To make 
  sauce, drain pan juices into saucepan and add wine. Mix in 1 to 2 Tb of 
  flour to thicken and serve with the loaf. 
   
  Servings: 8