Rolled meatloaf
Discover a delicious twist on a classic comfort food with our Rolled Meatloaf recipe! This flavorful entrée combines ground beef, sautéed spinach, garlic, and onions, enriched with parmesan cheese, olives, and sun-dried tomatoes. A blend of tomato and Worcestershire sauces adds tangy depth, while olive oil keeps it moist. Perfect for family dinners or special gatherings, this dish promises a savory, satisfying experience in every bite.
- 01 May 2024
- Cook time 65 min
- Prep time 25 min
- 4 Servings
- 12 Ingredients
Rolled meatloaf is a delicious twist on the traditional meatloaf recipe. This variant features a rich blend of ground beef, spinach, parmesan cheese, and a variety of flavorful ingredients rolled together into a savory loaf. Perfect for family dinners or special occasions, this dish combines the heartiness of classic meatloaf with the added robust flavors of olives and sun-dried tomatoes.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for an additional minute, until fragrant. Then, add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
- In a large bowl, combine the ground beef, tomato sauce, Worcestershire sauce, beaten egg, and bread crumbs. Mix until ingredients are just incorporated. Do not overmix.
- On a large piece of parchment paper or plastic wrap, spread the meat mixture into a rectangle approximately 1/2-inch thick.
- Evenly spread the cooked spinach mixture over the top of the flattened ground beef.
- Sprinkle the grated Parmesan cheese, sliced olives, and chopped sun-dried tomatoes evenly over the spinach layer.
- Using the parchment paper or plastic wrap to help, carefully roll the meat mixture into a log, starting from one of the shorter ends and rolling tightly to ensure the filling stays inside. Once rolled, pinch the seams and ends to seal.
- Place the rolled meatloaf seam side down onto a baking sheet lined with parchment paper or lightly greased with cooking spray.
- Bake in the preheated oven for 45-55 minutes, or until the internal temperature reaches 160°F (70°C) when tested with a meat thermometer.
- Allow the meatloaf to rest for about 10 minutes before slicing. This will help to firm it up and make slicing easier.
- Slice the rolled meatloaf and serve warm. Enjoy your delicious homemade meatloaf with your favorite sides!
Tips:
- Pre-cook the spinach: Before adding the spinach to your meatloaf mixture, cook it briefly until wilted. This removes excess water and ensures your meatloaf doesn’t become too moist.
- Use fresh breadcrumbs: For the best texture, use fresh breadcrumbs rather than store-bought ones. Simply pulse a few slices of bread in a food processor until you reach the desired consistency.
- Allow meatloaf to rest: Once the meatloaf comes out of the oven, let it rest for about 10 minutes before slicing. This helps the juices redistribute, making for a juicier and more cohesive slice.
- A tight roll: When rolling the meatloaf, ensure it is tightly rolled to ensure it holds together well during cooking and slicing.
- Adjust seasoning: Feel free to taste the mixture before adding the egg to adjust salt, pepper, and other seasonings to your preference.
After baking, you'll have a beautiful rolled meatloaf that’s both visually appealing and incredibly tasty. Serve it sliced with your favorite sides, and enjoy the blend of rich flavors and textures. This unique take on meatloaf is sure to become a new family favorite!
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 880kcal | 35% |
| Protein | |
| Protein 50g | 34% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 5g | 14% |
| Sugar 11g | 11% |
| Fat | |
| Fat 54g | 67% |
| Saturated 20g | 67% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 200mg | 37% |
| Vitamin B1 0.66mg | 55% |
| Vitamin B2 0.74mg | 57% |
| Vitamin B3 14mg | 88% |
| Vitamin B6 0.98mg | 58% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 5ug | 218% |
| Vitamin C 18mg | 21% |
| Vitamin E 1.63mg | 11% |
| Vitamin K 160ug | 132% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.54mg | 0% |
| Iron, Fe 10mg | 90% |
| Magnesium, Mg 120mg | 29% |
| Phosphorus, P 570mg | 46% |
| Potassium, K 1420mg | 42% |
| Selenium, Se 55ug | 96% |
| Sodium, Na 880mg | 59% |
| Zinc, Zn 11mg | 101% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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