Meatloaf Roulade Recipes

MEATLOAF ROULADE

Steps:

• In 1 inch boiling water in large saucepan, cook carrots, covered, 25 minutes, or until tender.
• Drain; MASH; measure 3 cups.
• In hot butter in skillet, sauté chopped onion, stirring, until golden.
• Combine HALF of onion with carrot, 1 teaspoon salt, dash pepper.
• Preheat oven to 350°F In large bowl, combine eggs, bread crumbs, milk, thyme, 1 Tablespoon salt, 1/4 teaspoon pepper; mix well.
• Add ground beef, pork, parsley and rest of onion; mix well.
• Roll out between two sheets of waxed paper placed on damp surface.
• Roll to form a rectangle 14 by 10 inches, 1/4 inch thick.
• Remove top sheet of waxed paper.
• Spread meat evenly with carrot filling; roll up as for jelly roll, use the bottom of the wax paper to roll up starting with narrow edge.
• Place the meat loaf, seam side down, in shallow roasting pan lined with foil.
• Make glaze: In small bowl, combine catsup, brown sugar and mustard; mix well.
• Brush over meat loaf.
• Bake uncovered, 1 hour.
• Meanwhile in 1 inch boiling water with ½ teaspoon salt in large skillet, cook whole onions, covered, about 25 minutes; drain.
• Wash green beans; trim ends.
• Using string, tie beans into bundles, ten in each.
• In large skillet, in 1 inch boiling water and 1 teaspoon salt, boil beans gently, covered, 12 to 15 minutes, or until tender.
• Drain.
• Remove strings when on serving platter.
• In skillet, melt 2 Tablespoons butter with granulated sugar.
• Add onions; over medium heat, sauté, turning, until golden-brown-about 5 minutes.
• Arrange meat loaf and vegetables on warm platter.
• Pour 1/4 cup melted butter over beans.

MEATLOAF ROLL

Steps:

• To make tomato sauce, heat olive oil in a saucepan over medium-low heat; cook and stir the onion, green pepper, and celery in the hot oil until the onion is soft, about 5 minutes. Pour the undrained whole tomatoes, tomato sauce, 1 1/2 teaspoons Italian seasoning, sugar, oregano, 3/4 teaspoon garlic powder, Worcestershire sauce, and water into a blender and blend until smooth. Pour the tomato mixture into the saucepan and simmer over low heat for 1 1/2 hours, stirring occasionally. Stir in 1/4 cup parsley. Set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together the ground beef, bread crumbs, 1 teaspoon garlic powder, Creole seasoning, cayenne pepper, and salt until the mixture is thoroughly combined; spread into the bottom of the prepared baking dish.
• Scatter the mozzarella cheese over the meat; spread 1/4 cup of the sauce over the cheese. Sprinkle the sauce with 1/4 cup chopped parsley and 2 teaspoons of Italian seasoning. Pick up one end of the meat layer (short side), and gently roll the meat around the filling. Reposition the meat roll in the center of the dish, and pour the remaining tomato sauce over the roll.
• Bake in the preheated oven until the roll is no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATLOAF CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
• Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.