Italian Meatloaf Rollatini

Italian Meatloaf Rollatini

Meatloaf is one of the most hearty, comforting meals I can think of. I love it. Quick, versatile, and leftovers are even better. I have a million and one ideas for meatloaf floating around in my head. Some day I’ll get to them all…

This is my third or fourth time making this one, but only my first baking it rollatini-style. I’ve also baked this without slicing it into rolls, but I prefer it this way. Last time the meatloaf split apart and the filling tried to escape. It didn’t look pretty but it tasted fantastic. I like to use Sirloin in this recipe, for it’s flavor and it stays juicier than other cuts of beef I’ve used. This is flavored with sauteed onion, bell pepper, garlic, lots of ketchup, Italian seasonings and Parmesan cheese. The filling is shredded mozzarella with fresh diced tomatoes and chopped spinach. I have used sun-dried tomatoes in the past and they were just as delicious.

This is made just like a cinnamon roll; the meat is pressed out into a rectangle, the filling is spread over it, then it gets sliced and baked. Making the rollatini does take some extra time – you can also mix the filling ingredients right in and make a regular meatloaf. Either way it’ll be a satisfying, filling, and flavorful meal.

Italian Meatloaf Rollatini

Italian Meatloaf Rollatini
(by Reeni)
For the Meatloaf:
1/3 cup Yellow onion, diced
1/3 cup Green Bell Pepper, diced
2 tablespoons Olive Oil, for sauting
5 cloves garlic, minced
1 and 1/3 pound ground Sirloin
1 egg, beaten
1/2 cup ketchup
1/3 cup Parmesan Cheese
1/4 cup Seasoned Italian Bread Crumbs
1/3 cup Fresh Parsley, chopped
2 teaspoons Worcestshire sauce
2 teaspoons Italian seasoning
1 teaspoon Chile powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
For the Filling:
2 cups Mozzarella Cheese, shredded
3/4 cup Tomato, vine ripened, diced
1 cup Chopped Spinach, steamed
Dash or two of salt and pepper
For the Topping:
Parmesan Cheese
Additional Mozzarella, if desired
To make Rollatini:
1. In a medium skillet saute the onion and green pepper in oil just until tender. Add the garlic and saute until fragrant. Remove from heat and set aside to cool.
2. In a large bowl add all the ingredients for the meatloaf including the onion/pepper mixture. Use a fork to blend everything together.
3. In a medium bowl stir together all of the filling ingredients.
4. Preheat oven to 425 degrees. Prepare a 9×13 inch baking pan by lining with aluminum foil and then spraying it with non-stick spray.
5. To a large sheet of parchment paper or aluminum foil on a flat work surface add the meatloaf. Press it out evenly into a rectangle (9×12).
6. Put the filling mixture on top and spread it out evenly leaving an inch border on one long side.
7. Carefully roll up, long ways, beginning on the end without the border, as tightly as you can. You can use the parchment paper to help you roll.
8. Slice into 8 – 1 and 1/2-inch slices. Carefully place into pan, using your hands to form it into shape.
9. Sprinkle the tops with Parmesan cheese and mozzarella.
10. Bake for about 35 minutes or until centers are cooked well.
To make a Meatloaf:
1. In a medium skillet saute the onion and green pepper in oil just until tender. Add the garlic and saute until fragrant. Remove from heat and set aside to cool.
2. Preheat oven to 425 degrees. Prepare a 9×13 inch baking pan by lining with aluminum foil and then spraying it with non-stick spray.
3. In a large bowl add all the ingredients for the meatloaf and the filling including the onion/pepper mixture, but omitting the extra dash of salt and pepper. Use a fork to blend everything together.
4. Form into a loaf in the prepared pan. Coat the top with ketchup and sprinkle with Parmesan Cheese. Bake about 45 minutes or until cooked through in the middle.

Italian Meatloaf Rollatini

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