Position rack in middle of oven. Preheat oven to 350°F/180°C. Have a large rimmed half-sheet baking pan ready to use.

Place spinach in a large pot and sprinkle with a little water. Cover and heat over low heat until spinach wilts and is tender, about 5 minutes. Drain in colander and press the spinach very firmly with the back of a sturdy spoon. Scrape into a clean tea towel and wring dry over the sink - there will be a lot of liquid exuded and you want the spinach as dry as possible. Set aside.

In a large bowl place the beef, breadcrumbs, Fody Marinara Pasta Sauce, scallions, parsley, eggs, oil, basil, oregano and red pepper flakes. Season with salt and pepper then use hands to bring the mixture together until very well mixed.

Lay a large piece of parchment on your work surface. Pat the meatloaf mixture out to approximately a 15-inch wide by 10-inch (38 cm by 25 cm) tall rectangle. Lay the slices of Provolone in a single layer all over the meat. Make a horizontal ribbon of spinach in the center of the rectangle. Scatter the chopped red pepper on either side of the spinach. Use your hands to pick up the near, long edge of parchment and use it to begin rolling up the meatloaf, jellyroll style - take care not to role the paper up with the meatloaf! Use the paper to help transfer the meatloaf onto your large rimmed baking sheet pan, on the diagonal to fit, and seam side down. Use hands to gently firm it if necessary.

Bake for about 40 to 50 minutes or until cooked through. Allow to sit for about 5 minutes before slicing. Any leftovers can be wrapped well with plastic wrap and then foil and refrigerated for up to 4 days. We love meatloaf sandwiches with mayonnaise and lettuce - or try with Fody French Salad Dressing.