How does meatloaf go from blah to amazing? EASY! This Rolled Meatloaf recipe will have your taste buds dancing with joy – and you’ll be surprised at how easy it is to make.
I originally saw this idea for a rolled meatloaf on Pinterest here and couldn’t wait to try it. The original recipe, called Sicilian Meatloaf, is by Lisa’s Dinnertime Dish. I’ve followed that recipe, but with a few tweaks of my own!
In my kitchen, recipes are usually adapted based on what ingredients I have on hand, and this one was no different. There’s pork mince instead of beef, added mushrooms, and rocket replaced the basil.
I also completely missed the step about sauteing the onions and capsicum first… Oops! One less pan to wash up at least right?
Well, enough talking about it, let’s get into it!
In a bowl I threw in 500g of Pork Mince, followed by diced red onion and capsicum.
Next, I diced up a few button mushrooms. When we’re talking family recipes, it’s always a win when you can get some extra veggies in!
Then it was time for dried breadcrumbs and minced garlic. You could definitely use fresh ingredients here but for me this was about using what I had on hand.
After the garlic it was time to add the grated parmesan cheese, before finishing with one egg and some chopped rocket.
Now it’s time to wash your hands before getting them dirty again. Combine all ingredients well with your hands – really smoosh it around good!
Now you want to take your mince mixture and flatten it out onto some baking paper. The idea is to end up with a rectangle shape that is uniform in thickness, and no longer than the baking tray it’s going to end up in.
To help keep the meatloaf moist, I dabbed on a few spots of both tomato and bbq sauce – because why settle for one when you can have both! Then I topped the mince mix and sauce with sliced ham and grated mozzarella.
Rollin’ rollin’ rollin’
Now that I’d gotten all the groundwork in place, it was time to roll it up! I didn’t get any photos of this process. I’m good, but I’m not hold-phone-and-take-photo-while-rolling-meatloaf-at-same-time good.
You’ll just have to imagine the meatloaf rolling bit (or better yet, try it yourself when you make this recipe!). When you’ve got a good looking log shape, press down on the edges to create a seal – this will help keep as much of that yummy mozzarella in as possible while cooking.
Now it’s time to cook!
We have a small benchtop oven that isn’t fan-forced so you’ll need to take this into account when cooking this in your own kitchen. My temperature setting was 200 degrees Celcius, and the cooking time was 60 minutes.
When the oven goes DING! you will want to take your meatloaf out and let it rest for at least 5 minutes. You can see by the photo below that the cheese inside has just started to firm up so it’s easier to slice and serve, without it all just running out all over the place.
Now it’s time to eat!
Like the original recipe, I also went with a bed of zucchini noodles (or zoodles if you please). Unlike the original recipe I didn’t have ‘marinara’ sauce but had a jar of bolognaise sauce and figured that’d do fine – I was right.
Now it’s your turn!
Seriously, go add this to your family’s meal plan for this week. It’s easy to make, affordable, and very filling. AND it’s delicious!
The reason why I included the original recipe wasn’t just to give credit where it’s due, but to show that you can take any recipe and adapt it to your own tastes, and your own ingredients on hand.
If you do make this, please let me know how it turned out and what adaptations you made! Leave a comment below to share your results and ideas, or leave a photo on my Facebook page HERE.
500g Pork Mince
1 red onion, finely diced
1/4 red capsicum, finely diced
2 or 3 button mushrooms, finely diced
1/2 cup dried breadcrumbs
1 tablespoon minced garlic
1/4 cup parmesan cheese, grated
Handful of fresh rocket leaves, chopped
Sliced deli ham
A decent helping of grated mozzarella cheese
Spash of tomato and/or bbq sauce
Salt and/or pepper if desired
- In a bowl, add mince, onion, capsicum, mushrooms, breadcrumbs, garlic, parmesan cheese, egg, and rocket.
- Using your hands, combine all ingredients well. Season with salt and/or pepper if desired.
- On a piece of baking paper, flatten out the mince mixture until it is a rectangle shape of uniform thickness (roughly 2cm thick).
- Starting from one of the shorter sides of your rectangle, roll into a log shape. As you roll, you might find the ham and cheese want to roll out – gently push them in as you roll!
- Press down at your end seam, and along both ends, to make a seal.
- Transfer to a baking tray and put into a moderate oven for approx. 60 minutes.
- Allow to rest for 5 minutes before serving.
Make sure you take a photo for Instagram and tag @aworldimperfect so I can see how you did!
If you loved this recipe, you might also like my Slow Cooked Pulled Pork recipe! Click HERE to take a look now.