Baked Meat Roll Recipes

SICILIAN MEAT ROLL

Steps:

• In a large bowl, combine eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, garlic and ground beef. Mix thoroughly. Preheat oven to 350 degrees F (175 degrees C).
• On a piece of foil or waxed paper, pat and shape meat into a 10x8 inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Tear up the cheese slices, reserving 1 slice whole, and sprinkle over the ham.
• Starting from the short end, carefully roll up meat, using the foil or waxed paper to lift. Seal the edges and ends of the meat. Place roll, seam side down, in a 9x13 inch baking dish.
• Bake in a preheated oven for about 75 minutes. Cut the reserved slice of cheese into 4 triangles. Overlap the triangles on top of loaf. Bake for another 2 minutes or until cheese melts.

BAKED MEAT ROLL

Steps:

• Preheat oven to 220 degrees.
• Fry mince and onion in a frying pan until browned.
• Add lots of ketchup until the meat becomes a reddish orange colour.
• Add a sprinkle of pepper then leave the meat to cool.
• Mix together the flour and suet with a fork adding a little water at a time but keep stirring.
• When the mixture looks like it won't fall apart knead into a doughy ball.
• Place on floured worktop, flatten and roll out into an oval shape big enough to fold over the meat.
• Place cooled meat on the centre of the rolled suet and evenly spread out.
• Fold the dough over like a Cornish pastie and press together the edges.
• Place on a baking tray and cook for 25 minutes.

SAVORY MEAT ROLL

Steps:

• Preheat oven to 400 degrees F.
• To make the pesto: Place all the ingredients in a food processor and process until mixture turns into a smooth paste. Set aside.
• To make the filling: In a saute pan over medium heat, add oil and then the sausage. Saute the sausage, breaking it up with a spoon, until it cooks through and it turns golden brown. Cool slightly and drain the fat. Set sausage aside in a bowl. Keep mozzarella and Asiago cheese on standby.
• To make the topping: Heat a large saute pan with oil, add the peppers, onion, granulated garlic and Italian seasoning. Cook until vegetables are tender, about 10 minutes. Stir in the tomatoes and mushrooms and cook another 5 minutes. Don't overcook the tomatoes. They should retain their shape. Set aside.
• To make the biscuit dough: In a large bowl, mix together the flour, baking powder and salt. Add the butter and with your fingertips or with a pastry blender blend together until the mixture resembles coarse meal. Stir in milk, using a fork, until the dough comes together. Sprinkle flour on a clean work surface, remove the dough from the bowl and knead several times on the floured surface. Add small amounts of flour, as needed, so that dough will be easy to roll out. Roll the dough out to roughly 15-inches in diameter and generously brush the top with the softened butter.
• To assemble: Spread a layer of pesto on top of the softened butter. Sprinkle the top of the dough evenly with the sausage and top with the mozzarella and Asiago. Roll the dough into a log. Cut the ends off to create even edges then cut the log into 7 or 8 pieces, depending on the length of the roll. Place slices on a baking sheet and press the tops down. Put the ends on the baking sheet and press those tops down. Bake 20 to 30 minutes until biscuits turn golden. Transfer the rolls to a serving platter. Serve topped with the sauteed vegetables and sprinkled with remaining cheese.

SICILIAN MEAT ROLL

Steps:

• In a large bowl, combine the bread crumbs, eggs, tomato juice, parsley, garlic, oregano, salt and pepper. Crumble beef over the mixture and mix well. , On a pieces of heavy-duty foil, pat meat mixture into a 12x10-in. rectangle. Place the ham and shredded cheese on loaf to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. , Place on a greased baking pan with seam side down; seal ends. Bake, uncovered, at 350° for 1 hour and 10 minutes or until meat is no longer pink and a thermometer reaches 160°. Top with sliced cheese; bake 5 minutes longer or until cheese is melted.

MEAT ROLL-UPS

Steps:

• Begin to brown ground beef in a large skillet. Once a little moisture has come out of the beef, stir in the onion soup mix and continue until all the meat is browned, over medium-high heat. Make sure ground beef is crumbled to small pieces well.
• Remove from heat. Drain off any excess fat. Stir in cheese until melted and well combined. Set aside to cool.
• Preheat oven to 375-degree F.
• Loosely roll out the crescent dough as directed on package. Cut each crescent in half (into 2 triangles), creating 16 triangles from each package.
• Place a heaping teaspoonful of the beef mixture onto each triangle's center. (The beef mixture only needs to be cooled enough so that you can handle it with your fingers.).
• Roll each triangle to enclose. Tuck dough points under, pinch to close any openings, and place that doughier side down onto ungreased cookie sheets.
• Bake about 11 minutes, flipping over about 5 minutes into bake time, careful not to burn bottoms. Serve warm or let cool and freeze.
• To serve after freezing: No need to thaw - Warm in preheated 325-degree F oven for 10-13 minutes.

SICILIAN MEAT ROLL

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, and garlic.
• Stir in ground beef, mixing well.
• On foil, pat meat mixture into a 12x10 inch rectangle.
• Arrange ham slices on top of meat, leaving a 3/4 inch border around all edges.
• Sprinkle 1 1/2 cups cheese over ham.
• Starting from a short end, carefully roll up meat, using foil to lift and guide; seal edges and ends.
• Place roll, seam side down, in a 13x9x2 pan sprayed with Pam.
• Bake for 1 hour and 15 minutes or until it reaches 170 degrees and juices run clear.
• (Center of meat roll will be pink because of the ham.) Sprinkle remaining cheese over top of roll; return to oven for 5 minutes or until cheese melts.
• Remove to a platter to serve.
• 6 servings Source: Better Homes and Gardens Serving Ideas: I like to serve this with buttered pasta with Italian seasonings, Parmesan cheese, salt, and pepper mixed in, baked potato bread from my bread machine, mandarin orange tossed salad, and dessert.

GRAN SMITH'S MEAT ROLL, 361CALS PER SERVE

Steps:

• Mix in bowl the Mince, Bacon and Breadcrumbs. Drop in the egg (not Beating). Mix well.
• Put mixture in bowl or loaf tin. Do not press down mixture too much to give a light texture to the roll. Cover with greaseproof paper and tie with string.
• Place in pan with enough water to come half-way up the container.
• Steam for 2 1/2 hours, slowly.
• See that the pan does not get dry. Add boiling water when needed.
• Leave to go cold before serving with a nice green salad.
• Would also make a nice filling for sandwiches.