Rolled Meatloaf
Elevate your comfort food game with this delightful Rolled Meatloaf recipe, a flavorful twist on a family classic! This dish features a rich blend of ground beef and pork, seasoned with garlic, onion, and parsley for a savory base. The rolled format adds a touch of elegance, as it’s stuffed with tender spinach leaves and gooey mozzarella cheese, creating a beautiful spiral of flavor in every slice. Topped with a tangy-sweet glaze made from ketchup, brown sugar, and mustard, each bite is irresistibly moist and satisfying. Perfect for a hearty dinner, this 70-minute bake is as visually stunning as it is delicious, making it a standout centerpiece on your table. Serve it with mashed potatoes or roasted vegetables for a truly inviting meal that everyone will love!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 pounds ground beef
- 0.5 pounds ground pork
- 1 cup breadcrumbs
- 0.5 cup milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 0.5 cup onion, finely chopped
- 2 pieces garlic cloves, minced
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped
- 2 cups spinach leaves
- 1 cup mozzarella cheese, shredded
- 0.5 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon mustard
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, Worcestershire sauce, chopped onion, minced garlic, salt, black pepper, and parsley. Mix thoroughly until fully combined.
Place a large piece of plastic wrap or parchment paper on your counter. Spread the meat mixture evenly into a rectangular shape, about 12x10 inches.
Layer the spinach leaves evenly across the surface of the meat mixture, leaving a 1-inch border around the edges.
Sprinkle the shredded mozzarella cheese over the spinach.
Using the plastic wrap or parchment to help, carefully roll the meat mixture into a tight log, starting from one of the shorter edges. Seal the ends and edges to prevent filling from leaking.
Transfer the rolled meatloaf to the prepared baking sheet, seam-side down.
In a small bowl, mix together the ketchup, brown sugar, and mustard. Spread the glaze evenly over the top of the meatloaf.
Bake in the preheated oven for 50 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 10.8 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 220 mg | 17% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 520 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
