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Stuffed Meatloaf Roll

A flavorful twist on classic meatloaf, packed with savory fillings including ooey-gooey cheese and vibrant veggies wrapped in tender ground beef.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the meatloaf
  • 1 pound Ground beef You can use turkey or chicken for a lighter option.
  • 1 cup Breadcrumbs Whole wheat breadcrumbs can be used as a substitute.
  • 1 large Egg
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • Salt and pepper To taste
  • 1 tablespoon Italian seasoning
For the filling
  • 1 cup Cheese Mozzarella or cheddar work best.
  • Fresh vegetables (optional) Diced bell peppers, spinach, or mushrooms.
  • Ketchup For topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, salt, pepper, and Italian seasoning. Mix until well combined but avoid over-mixing.
  3. On a sheet of parchment paper or a lightly greased baking sheet, shape the meat mixture into a rectangle about 1-inch thick.
  4. Sprinkle the shredded cheese and any other optional vegetables evenly across the meat rectangle, leaving a small border around the edges.
  5. Starting from one long side, carefully roll the meatloaf away from you using the parchment paper to help guide the roll.
  6. Pinch the edges to seal the roll and place it seam-side down on the baking sheet.
  7. Spread a thin layer of ketchup on top for extra flavor and moisture.
Cooking
  1. Place in the preheated oven and bake for 45-50 minutes or until the meat reaches an internal temperature of 160°F (71°C).
  2. Allow the stuffed meatloaf roll to rest for 10-15 minutes before slicing.

Notes

For a delightful side, serve with a crisp garden salad, creamy mashed potatoes, or roasted veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap and aluminum foil—it can last up to 3 months.