Best 9 Italian Meatloaf Roll Up Recipes

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.

ITALIAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.
• Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
• Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
• Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

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.

ITALIAN CHEESE-STUFFED MEATLOAF

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup of the pizza sauce until well combined.
• On large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with provolone cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10-inch side, roll up; press seam to seal. Place seam side down in pan.
• Bake 40 minutes. Remove from oven; spoon remaining pizza sauce over loaf. Insert meat thermometer so bulb reaches center of loaf.
• Return to oven; bake 15 to 20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160°F. Let stand 10 minutes before slicing.

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).

SICILIAN MEAT ROLL

Steps:

• In a large bowl, combine the bread crumbs, eggs, tomato juice, parsley, garlic, oregano, salt and pepper. Crumble beef over the mixture and mix well. , On a pieces of heavy-duty foil, pat meat mixture into a 12x10-in. rectangle. Place the ham and shredded cheese on loaf to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. , Place on a greased baking pan with seam side down; seal ends. Bake, uncovered, at 350° for 1 hour and 10 minutes or until meat is no longer pink and a thermometer reaches 160°. Top with sliced cheese; bake 5 minutes longer or until cheese is melted.

STUFFED ITALIAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Thoroughly mix beef, pasta sauce, bread crumbs, onion, ketchup, egg, garlic, oregano, salt, and ground black pepper together using your hands in a large bowl.
• Spread 1/2 the meat mixture into the bottom of a loaf pan. Spread mozzarella cheese over the center of the meat. Spread remaining meat mixture over the cheese, pressing edges of meat together on the sides to seal in the cheese.
• Bake in the preheated oven until meat is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

ITALIAN ROLLED MEATLOAF

Steps:

• Set oven to 375 degrees.
• Grease a 13 x 9-inch baking pan.
• Mix the first 12 ingredients together.
• On a large sheet of doubled waxed paper, pat the mixture into a 13x10-inch rectangle.
• Arrange the ham slices on top of the beef mixture, leaving about 1-inch space around the edges.
• Sprinkle the mushrooms over the ham.
• Sprinkle the mozza cheese over the mushrooms, then sprinkle the Parmesan cheese over the mozza cheese.
• Starting at the smaller side, roll the meat up jelly roll style (using the wax paper to lift up the beef mixture).
• Lightly press together edges the best that you can (they don't have to be closed completely).
• Place seam-side down in a 13 x 9-inch baking pan.
• Brush with remaining 1/2 cup (or more of pizza sauce).
• Bake for 1-1/2 hours (THE LAST 10 MINUTES OF BAKING, sprinkle with about 1-1/2 cups grated mozzarella cheese).

ITALIAN MEATLOAF

Steps:

• In large bowl, combine the crumbs, egg, onion, salt and oregano; crumble the meat over the top. Mix gently. Stir in 3/4 cup tomato sauce; set aside. Cut two pieces of waxed paper 15-in. long. Place meat mixture in center of one rectangle; cover with second rectangle. , With a rolling pin, press meat into a 13x9-in. rectangle. Remove top sheet of waxed paper. Sprinkle meat with cheese and mushrooms; top with remaining tomato sauce. Roll up meat, jelly-roll style, starting at narrow end; use waxed paper to help. Place meat seam side down; seal ends securely. Place in a greased 9x5-in. loaf pan. , Bake at 375° for 30 minutes. Drain; bake 30 minutes longer.