I love roulades, and until recently I mostly made sweet rolls. This savory rolled Italian meatloaf caught my eye and I had to try it. The result is simple to prepare and much more elegant than an ordinary meatloaf slice. With a cheesy, spinach-filled center, this roll makes a great weeknight dinner or an impressive dish for guests.
The technique is straightforward: mix the meats and seasonings, spread the mixture into a rectangle, layer the cheese and spinach, then roll and bake. The filling keeps the meatloaf moist and adds great flavor and texture. Serve slices with extra marinara on the side or spooned over the top.
Rolled Italian Meat Loaf
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Ingredients
- 1 lb ground beef, (80/20 recommended)
- 1 lb Italian sausage
- 1 large egg
- 1 cup marinara or pasta sauce, divided
- ¼ cup Italian-style bread crumbs
- ¼ tsp ground black pepper
- 2 cups shredded Italian cheese blend, use any Italian cheeses you like (mixture of three-cheese blend and parmesan works well)
- 2 cups loosely packed fresh spinach leaves
Instructions
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Preheat the oven to 350°F. In a large bowl, combine the ground beef, Italian sausage, egg, ½ cup of the marinara sauce, bread crumbs, and black pepper. Mix until just combined—avoid overworking the meat.
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Place a sheet of wax paper on your work surface and pat the meat mixture into a 12×8-inch rectangle. Evenly sprinkle the shredded cheese over the meat and gently press it in. Top with the spinach leaves. Beginning at one long side (the 12-inch side is easiest), roll the meat tightly using the wax paper to help lift and guide the roll, tucking the spinach as you go. Seal the ends and place the roll seam-side down in an ungreased 9×13-inch glass baking dish.
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Bake for 1 hour. Remove from the oven and spread the remaining marinara sauce over the top. Return to the oven and bake an additional 15 minutes, or until an instant-read thermometer inserted into the center registers 160°F. Let the meatloaf rest 5–10 minutes before slicing and serving.
Notes
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