• Skip to primary navigation
  • Skip to main content
  • Skip to footer
Eat In Eat Out
  • Home
    • THE MAGAZINE
  • About
    • Contact
  • Recipes
    • Most Popular
    • Starters
    • Baked
      • Cakes
      • Cookies
      • Loaves
      • Muffins
      • Pies
    • Beverages
    • Breakfast
    • Dessert
    • Main
      • Chicken
      • Meat
      • Pasta
      • Seafood
      • Turkey
      • Vegetarian
    • Salad
    • Sides
    • Soup
    • Basics
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

REThink Beef: Rouladen-Style Italian Meat Loaf

January 3, 2016 By Lori 1 Comment

Jump to Recipe Print Recipe
Share on facebook
Facebook
Share on twitter
Twitter
Share on yummly
Yummly
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

Not Your Mom’s Meat Loaf

This Italian-style meat loaf is a colourful spiral of peppers, prosciutto, provolone and pine nuts – it tastes as sensational as it looks. Leftovers make terrific sandwiches tucked in panini or other crusty Italian rolls. An added bonus – any leftovers freeze well too.

rouladen-style-italian-meat-loaf

Rouladen-Style Italian Meat Loaf


EMAIL Recipe
Share on Facebook
Print Recipe Pin Recipe

Ingredients
  

FILLING:

  • 2 tbsp olive oil
  • ¼ cup pine nuts, optional
  • ½ cup EACH: chopped onion, diced sweet green and red pepper
  • 2 cups thinly sliced mushrooms, about 4 oz/125 g
  • Pinch EACH: dried basil, salt, pepper and cayenne pepper

BEEF ROLL:

  • 1 ½ lb Lean Ground Beef
  • ½ cup fine dry bread crumbs
  • 1 egg, beaten
  • ¼ cup tomato sauce
  • ½ cup finely chopped onion
  • 1 tsp EACH: minced garlic, dried basil, and salt
  • ½ tsp pepper
  • 10 thin slices prosciutto
  • 1 ½ cups shredded provolone or Mozzarella cheese

Instructions
 

FILLING: In large skillet, heat oil over medium heat; cook pine nuts (if using), stirring occasionally, until nicely browned. Using slotted spoon, remove from pan; set aside. In same skillet, cook onion, sweet peppers, mushrooms, basil, salt, pepper and cayenne, stirring occasionally, for 10 minutes or until liquid from mushrooms evaporates. Remove from heat; stir in pine nuts. Cover and let cool to room temperature.

    BEEF ROLL:

    • Meanwhile, in large bowl, combine ground beef, bread crumbs, egg, tomato sauce, onion, garlic, basil, salt and pepper; mix well. Place meat mixture onto sheet of plastic wrap and spread into a 14 x 10 inch rectangle. Arrange prosciutto over meat leaving 1-inch border. Top with cheese and prepared filling. Using plastic wrap to help, roll up meat from short end. Pinch edges and ends to seal in Filling.
    • Bake on a greased foil-lined rimmed baking tray or line 9 x 5 inch (2 L) loaf pan with foil; grease. Place Beef Roll into pan, seam side down. Insert meat thermometer into centre of roll, avoiding bottom of pan. Bake in 350°F oven for 1 to 1 ¼ hours, until thermometer reads 160°F (71°C). Let stand 10 to 15 minutes. Use foil to help remove from pan; cut into 1-inch slices to serve.

     

    Share on facebook
    Facebook
    Share on twitter
    Twitter
    Share on yummly
    Yummly
    Share on pinterest
    Pinterest
    Share on print
    Print
    Share on email
    Email

    Filed Under: Main, Meat, ReThink Beef Tagged With: beef, Italian, Rethink Beef, tomato sauce

    Previous Post: « Let’s get the party started with a Cranberry Gin Sparkler!
    Next Post: REThink Beef: Beef Involtini with Asparagus »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    FOLLOW US

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Copyright © 2025 EatInEatOut · All rights reserved.