Steps:

1. 1 Preheat the oven to 400 degrees.
2. 2 In a saucepan of boiling salted water, cook the carrots until tender, or for about 7 minutes. Using a slotted spoon, transfer them to a plate.
3. 3 Add spinach to the boiling water and cook until wilted; drain well and add to the carrots
4. 4 In a large bow, combine beef with the pork, 2 cups of the bread crumbs, the pecorino, eggs, 1 teaspoon of salt and ½ teaspoon of pepper. Mix well with your hands.
5. 5 Line a work surface with a 15 inch long sheet of plastic wrap.
6. 6 In a bowl, mix the flower with the remaining ½ cup of bread crumbs. Sprinkle half the mixture all over the plastic wrap.
7. 7 Transfer half of the meatloaf mixture to the plastic and press it into a 12-by-10 inch rectangle, about ½ inch thick.
8. 8 Lay half of the spinach leaves over the meat, leaving a 1 inch border on the short sides. Arrange half of the carrots over the spinach, and top half with the prosciutto and sliced cheese.
9. 9 Starting at the long end of the plastic wrap closest to you, tightly roll up the meatloaf, tucking in the filling and using the plastic wrap to guide you. Once finished, discard the plastic.
10. 10 Repeat with another 15 inch sheet of plastic and the remaining breadcrumbs, meat mixture, spinach, carrots, prosciutto, and cheese. Drizzle each meatloaf with 2 tablespoons of oil.
11. 11 Put rosemary sprigs in the bottom of a broiler pan and pour in the red wine. Cover the broiler pan grate.
12. 12 Set the meat loaves about 2 inches apart on the grate. Bake in the center of the over for 40 minutes, then turn the broiler pan around and pour water through the the grate. Continue baking for about 35 minutes longer, or until an instant read thermometer inserted into the meat registers 165 degrees Fahrenheit.
13. 13 Transfer meatloaves to a carving board and cover loosely with foil. Discard any cheese from the bottom of the pan and strain the pan juices into a small saucepan.
14. 14 Boil the pan juices over high heat until reduced to 1 cup, or about 5 minutes. Pour into a serving bowl and season with salt and pepper.
15. 15 Using a serrated knife, slice the meatloaves 1 inch thick and serve, passing the pan juices at the table.