Best Meatloaf Roll Recipes

SICILIAN STICK TO YOUR RIBS MEAL: MEATLOAF BRASCIOLE (ROLL UPS), PASTA, BROCCOLINI AND RICOTTA

Steps:

• Preheat oven to 450 degrees F.
• Put water on to boil for your pasta.
• Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
• Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
• Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
• While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
• To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.

BACON WRAPPED PHILLY CHEESE STEAK MEATLOAF ROLL

Steps:

• Preheat oven to 350F. Saute veg in olive oil with ½ tsp salt over medium heat until caramelized. Set aside.
• Combine meat, egg, pork rinds, oregano, garlic powder, salt, and pepper in a bowl.
• Line a 13x9 baking dish with tin foil. Spread meat evenly so it touches every edge.
• Layer cheese on top, leaving a margin of meat around every edge.Layer vegetables on top of the cheese and spread evenly.
• Carefully roll up the meat using the foil to guide you. Continue rolling carefully, and untucking the foil. Set aside.
• Place another roll of foil in the pan and layer bacon so that it covers the entire surface.
• Remove foil from meat roll and set on the edge of the bacon. Use the foil to roll the bacon around the meatloaf. When you're done the meatloaf should be wrapped in the bacon, and the whole thing should be wrapped in foil.
• Bake for 20 minutes. Remove foil and bake for another 30-35 minutes. Let rest for 5 minutes, slice, and enjoy.

STUFFED MEATLOAF ROLL

Steps:

• In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside.
• Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .
• Place meat mixture in center and spread out over dough. Sprinkle meat with cheese, bell pepper & mushrooms & top with remaining tomato sauce.
• Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help.
• Place seam side down in non-stick 9-1/4-in. x 5-1/2 inches x 2-3/4-in. bread pan.
• Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates & then return to oven for 30 minutes.

MEATLOAF ROLL

Steps:

• To make tomato sauce, heat olive oil in a saucepan over medium-low heat; cook and stir the onion, green pepper, and celery in the hot oil until the onion is soft, about 5 minutes. Pour the undrained whole tomatoes, tomato sauce, 1 1/2 teaspoons Italian seasoning, sugar, oregano, 3/4 teaspoon garlic powder, Worcestershire sauce, and water into a blender and blend until smooth. Pour the tomato mixture into the saucepan and simmer over low heat for 1 1/2 hours, stirring occasionally. Stir in 1/4 cup parsley. Set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together the ground beef, bread crumbs, 1 teaspoon garlic powder, Creole seasoning, cayenne pepper, and salt until the mixture is thoroughly combined; spread into the bottom of the prepared baking dish.
• Scatter the mozzarella cheese over the meat; spread 1/4 cup of the sauce over the cheese. Sprinkle the sauce with 1/4 cup chopped parsley and 2 teaspoons of Italian seasoning. Pick up one end of the meat layer (short side), and gently roll the meat around the filling. Reposition the meat roll in the center of the dish, and pour the remaining tomato sauce over the roll.
• Bake in the preheated oven until the roll is no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

ITALIAN MEATLOAF ROLL-UP

Steps:

• Pre-heat oven to 350°F.
• Mix meat and remaining meatloaf ingredients.
• Flatten meat mixture out on a wax paper lined cookie sheet in a thin layer 1/2" thick x 12" long x 6 to 8" wide.
• Cover meat with a layer each of arugula (or spinach), prosciutto and cheese.
• Use the wax paper to help roll up the meat into a large log working across the 6 or 8" side, resulting in a 12" log.
• Seal ends, place seam side down on a cookie sheet (I line with foil). Drizzle lightly with extra virgin olive oil.
• Roast meat roll for approximately 40 minutes.

SICILIAN MEAT ROLL - LIGHT MEATLOAF

Steps:

• In a large bowl, combine the egg substitute, ketchup, Italian seasoning, garlic, seasoned salt, and parsley, mixing well.
• Process bread into crumbs; add to mixture.
• Crumble sirloin over mixture; combine completely.
• On a piece of heavy duty aluminum foil, press meat into a rectangle.
• Evenly place ham over meat to within 1 inch of edge.
• Sprinkle 3/4 cup mozzarella over ham.
• Roll jellyroll style, removing foil as you roll.
• Seal all edges completely.
• Bake, uncovered, seam side down at 350°F for 1 hour.
• Sprinkle with remaining 3/4 cup mozzarella.
• Bake 5-10 minutes longer or until cheese is melted.

FILLED MEATLOAF ROLL - NUWAVE/FLAVORWAVE OVEN

Steps:

• About 1 1/2 hours before preparing: Into medium bowl, tear bread into small pieces (You can also lightly toast in toaster or place in Nu-Wave for 2-4 minutes).
• Add meat, onion and seasonings.
• Mix well but do not over mix.
• On waxed paper or saran wrap, pat meat mixture into 12X8 inch rectangle.
• On meat rectangle, arrange sliced meat to cover meatloaf mixture; top with spinach and cheese.
• Starting at narrow end, roll meat mixture, jellyroll fashion, lifting waxed paper to help shape roll.
• Seal sides so cheese does not get out.
• Place rolled loaf, seam side down, in meatloaf pan.
• Bake on 1" rack for 45-50 minutes on power 6 or 30 minutes on high.
• When meat starts to brown, cover loosely with a tent of foil to prevent over browning.

STUFFED MEATLOAF ROLL

Steps:

• 1. In large bowl combine beef, bread crumbs, egg, onion, salt, oregano, and basil. Stir in half the tomato sauce
• 2. Place the crescent rolls between to pieces of wax paper and roll out until half as thick as it was.
• 3. Place the meat mixture down the center of the dough. Top with red bell pepper and mushrooms. Top with cheeses and pour the remaining tomato sauce over top.
• 4. Wrap the crescent dough around the mixture and seal. Place seam side down on baking sheet. Cover with foil. Bake at 400 degrees for 45 minutes.

SWISS MEATLOAF ROLL - OAMC

Steps:

• Mix the first 9 ingredients together until well mixed.
• Shape into 4 loaves.
• Flatten each loaf on waxed paper and shape into a rectangle.
• Cover each rectangle with 2 pieces of swiss cheese.
• Roll up as for a jelly roll.
• Cover each loaf with an 8 oz can of tomato sauce (you can spice this up if you want).
• Freeze.
• To Serve, defrost and bake at 350F for 45 minutes or until done.

BLUE CHEESE MEATLOAF ROLL

Steps:

• Break up 8 slices of bread.
• Combine bread, milk, one egg and blue cheese.
• Set aside.
• Combine meat, soft bread crumbs, onion, parsley, ketchup, Worcestershire sauce, 2 eggs, salt and pepper.
• Shape into 15x12" rectangle on wax paper.
• Spread blue cheese mixture on top of meat.
• Leave 1" margin on each side.
• Roll from short side using wax paper to lift.
• Press edges to seal.
• Place seam side down in greased loaf pan.
• Bake at 375 for 1 hour.

ITALIAN MEATLOAF FILLED WITH CAPICOLA ROLL

Steps:

• Preheat oven to 350 degree`s.
• In a large bowl add the bread crumbs and broth and let soften.
• Add the next 8 ingredients mix in well(Pesto to pepper flakes).
• Add the meats and eggs mix together.
• On a damp counter place plastic wrap down. Then the meat mixture in one layer 9 x 12.
• Lay the ham & cheese roll in one row across the long lenght of the meat. Press the Cappicola into the meat.
• With the aid of the plastic wrap pull up the long side meat over the cheese and continue to roll sealing in the cheese.
• Roll onto a large baking pan. Adjust the roll so seam is down and cheese is seal inches. removing the plastic wrap, add discard wrap.
• Place the bacon slices over meat if using.
• Bake in oven for 40-50 minutes. Or until internal temp is 160 degrees when inserted in center of loaf.
• Let the meat rest room temp for 15-20 minutes. Important for the juices to redistribute.
• Serve with your favorite tomato sauce.

CABBAGE ROLL MEATLOAF RECIPE - (4.3/5)

Steps:

• Mince and steam cauliflower. In a large bowl, combine ground beef and cauliflower with egg. Add chia seeds, tomatoes. Parsley flakes, lemon pepper, garlic powder, salt, cinnamon, allspice and onion powder. Use your hands to mix the ingredients together well. Place a sheet of foil on a baking sheet. Press the beef mixture over the foil into a rectangle. The meat should be about ¾ inch thick. Sprinkle the cole slaw mix over the meat, leaving a 2 inch border around the edges. Press the cabbage into the meat gently. Using the edge of the foil, roll the meat mixture up jelly roll style. Seal the ends and the edge and move the foil to place the roll in the center of the sheet. To prepare the sauce, add the vinegar and sweetener to the tomato sauce. Spoon half of the sauce over the meatloaf. Bake in a preheated 400 degree oven for 40 minutes. At that time, spoon the remaining sauce over the meatloaf and cook an additional 15 minutes or until a meat thermometer registers 160. Remove the loaf from the oven and let cool five minutes before cutting. 8 servings 351 calories 6 g net carbs 22 g protein 27 g fat

MEXICAN MEATLOAF ROLL

Steps:

• Place ground chuck in a bowl.
• Place remaining ingredients in blender and mix.
• Pour and stir into ground chuck.
• Roll out meat mixture into a rectangle.
• Spread refried beans on meat, arrange peppers and sprinkle with cheese.
• Roll up, jelly roll fashion, place seam side down in a 9 x 5 loaf pan.
• Sprinkle tortilla chips on top.
• You can add more cheese on top if desired.
• Bake 60 minutes and let set 15 minutes before slicing.
• Serve over a bed of shredded lettuce and top with sour cream if desired.

SHOWY " JELLY ROLL" MEATLOAF

Steps:

• Place first 9 ingredients in large bowl. Mix well. Pat out on sheet of foil to 10 x 12 inch (25 x 30 cm) size.
• Lay ham slices on top, keeping 1 inch (2.5 cm) in from edges. Spread spinach over ham. Roll up starting from long end, removing foil as you go. Carefully transfer to baking sheet with sides. Pat in sides of meatloaf roll to smooth them. Bake in 350°F (175°C) oven for 1 1/4 hours.
• Put grated mozzarella cheese on top of meatloaf. Return to oven for 1 to 2 minutes until cheese starts to melt. Cut into slices to serve.
• NOTE: I frequently will place a wire rack in the baking sheet and transfer the meatloaf, foil and all, to the rack. I then poke holes in the foil to allow the fat to drain away from the meatloaf.

MEATLOAF BRASCIOLE (ROLL UPS)

Steps:

• Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, , working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly. Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.

FILLED MEATLOAF ROLL - NUWAVE/FLAVORWAVE OVEN

Steps:

• About 1 1/2 hours before preparing: Into medium bowl, tear bread into small pieces (You can also lightly toast in toaster or place in Nu-Wave for 2-4 minutes).
• Add meat, onion and seasonings.
• Mix well but do not over mix.
• On waxed paper or saran wrap, pat meat mixture into 12X8 inch rectangle.
• On meat rectangle, arrange sliced meat to cover meatloaf mixture; top with spinach and cheese.
• Starting at narrow end, roll meat mixture, jellyroll fashion, lifting waxed paper to help shape roll.
• Seal sides so cheese does not get out.
• Place rolled loaf, seam side down, in meatloaf pan.
• Bake on 1" rack for 45-50 minutes on power 6 or 30 minutes on high.
• When meat starts to brown, cover loosely with a tent of foil to prevent over browning.