SICILIAN MEAT ROLL - LIGHT MEATLOAF
This is a lightened version of a meatloaf called a Sicilian Meat Roll. It is topped with cheese instead of sauce, but is very well seasoned. My family loves this version but I misplaced my recipe so we haven't had it for awhile. Thought I better post it on here for safe keeping!
Provided by ColCadsMom
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the egg substitute, ketchup, Italian seasoning, garlic, seasoned salt, and parsley, mixing well.
- Process bread into crumbs; add to mixture.
- Crumble sirloin over mixture; combine completely.
- On a piece of heavy duty aluminum foil, press meat into a rectangle.
- Evenly place ham over meat to within 1 inch of edge.
- Sprinkle 3/4 cup mozzarella over ham.
- Roll jellyroll style, removing foil as you roll.
- Seal all edges completely.
- Bake, uncovered, seam side down at 350°F for 1 hour.
- Sprinkle with remaining 3/4 cup mozzarella.
- Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 178.5, Fat 11.7, SaturatedFat 4.6, Cholesterol 50.8, Sodium 114.4, Carbohydrate 1.5, Sugar 1.2, Protein 15.8
GRAN SMITH'S MEAT ROLL, 361CALS PER SERVE
Make and share this Gran Smith's Meat Roll, 361cals Per Serve recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Scottish
Time 2h10m
Yield 1 roll, 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 361.6, Fat 25.4, SaturatedFat 9.1, Cholesterol 97.5, Sodium 377.5, Carbohydrate 13.1, Fiber 0.8, Sugar 1.1, Protein 18.6
MEAT ROLL WITH GRAVY
I came up with this recipe one day when I only had 1 lb of hamburger, onions, spices, and ingredients to make biscuits to include cornstarch and 5 kids and a husband to feed. Like my husband has told me I can make something out of nothing.
Provided by JoSele Swopes
Categories Other Breads
Time 1h
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 375*
- 2. In large skillet brown 1 lb of hamburger along with spices, set aside.
- 3. Biscuits: Place all dry ingredients into large bowl, either mix in cooking oil or Crisco if using Crisco use pastry cutter or fork till coarse meal like. Add water or milk a little at a time, mix add flour to mixture while kneading till dough comes away from the bowl, no longer sticky. Place on floured board roll out till 3/4 inch thick. Brush with melted butter, spread 1/2 the meat on top of biscuit dough, set the rest of the meat to the side. Spread chopped onion across the biscuit dough. (You may add shredded cheese if you like for appetizers) Roll biscuit dough up as if you are making cinnamon rolls make sure the roll is tight and pinch edges. Place seam down, using a serrated knife and flour. Dip knife into flour after each slice. Slice 1/2 inch thick and place onto cookie sheet, brush each with melted butter. Bake approximately 30 minutes or till golden brown.
- 4. Next step: Gravy, with the remainder hamburger in the skillet, add spices to include bouillon, water or milk except 1/4 cup to be set aside for cornstarch mixture from last step. Heat up on medium high heat. In shaker or small bowl mix small amount of water or milk and cornstarch, stir till thickens to a gravy like consistency. If you need more cornstarch repeat last step of cornstarch and water or milk, Worcestershire Sauce. You may thin down with water or milk also. Cook till gravy comes to a boil stirring constantly.
- 5. After meat rolls are baked remove, serve hot and spoon gravy over meat rolls. They can be eaten cold also.
SAVORY MEAT ROLL
Provided by Guy Fieri
Categories main-dish
Time 1h35m
Yield 7 to 8 rolls plus ends
Number Of Ingredients 27
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.
MEAT PHYLLO ROLLS
A Greek Appetizer that can be frozen. I made these for a Greek themed dinner party. I think I liked them better reheated from frozen. The original recipe came from The Complete Book of Greek Cooking at the local library, but I tweaked it a little.
Provided by swiz58
Categories Greek
Time 1h55m
Yield 72 serving(s)
Number Of Ingredients 8
Steps:
- Saute hamburger until brown.
- Add wine,raisins, pine nuts,and spices.
- Stir until liquid is absorbed.
- Cool.
- Cut phyllo into 3 strips.
- Butter the phyllo.
- Place 1 tbsp of filling at the base.
- Tuck each side in about 1/2 inch.
- Roll up.
- It should look like a sleeping bag.
- Brush the top with butter.
- They can be frozen at this point.
- Place seam side down on a cookie sheet.
- Bake at 375* until golden (25 minutes).
- 45 minutes if frozen.
Nutrition Facts : Calories 56.9, Fat 2.5, SaturatedFat 0.7, Cholesterol 8.5, Sodium 39.1, Carbohydrate 5.1, Fiber 0.3, Sugar 1.3, Protein 3.2
VIENNESE GOULASH (WIENER RINDSGULASCH)
Make and share this Viennese Goulash (Wiener Rindsgulasch) recipe from Food.com.
Provided by flower7
Categories One Dish Meal
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot and brown the beef cubes.
- Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
- Add the tomato paste, paprika and the rest of the seasonings and stir well.
- Add the stock and stir well again.
- Add a little salt and pepper - it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
- Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).
MEAT & CHEESE ROLLS (ATKINS)
Make and share this Meat & Cheese Rolls (Atkins) recipe from Food.com.
Provided by Michelle Rogers
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Trim ham, cheese and pickles to equal lengths. Lay out ham slices, top with cheese slices.
- Combine mayo and mustard; spread onto cheese. Lay pickle in center and roll up tightly.
- You can roll these into lettuce leaves or cut into bite-sized pieces.
Nutrition Facts : Calories 96.7, Fat 7.2, SaturatedFat 3.9, Cholesterol 20.3, Sodium 109, Carbohydrate 2.2, Fiber 0.1, Sugar 0.5, Protein 5.8
ADRIANA'S SICILIAN MEAT ROLL
Farsumagru o Braciolone Farsumagru: This is perhaps the most celebrated Sicilian meat dish; it draws its name -- farsumagru translates roughly as nonlenten -- because it contains an amazing wealth of ingredients. In Sicily farsumagru is the name given to stuffed and rolled beef. In other parts of Italy, it is called braciola. This is the farsumagru, the undisputed King of Sicilian meat dishes Recipe provided by Adriana from cookiesfromitaly.com
Provided by Phil Franco
Categories Meat
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Directions:.
- Pound the both sides of the flank steak or beef slice. Be careful not to tear through the meat. The piece of meat should be large enough to hold the stuffing inside the roll, at least 8 x 11 inches or preferably larger.
- In a mixing bowl, combine the ground meat, raw egg, grated cheese, breadcrumbs, minced garlic, chopped parsley, minced bacon, peas and salt and pepper.
- Shell the hard-boiled eggs and slice off the ends to expose the yolk.
- Lay the beef slice on the work surface so the width runs left to right. Lay the mortadella or cooked ham over the top of the meat slice then spread the ground meat mixture on top with the bottom of a spoon, but leave some space along the edges. Place the hard-boiled eggs in a row from end to end so the exposed yolks touch one another.
- Have the butcher's twine handy, then pick the beef slice from side nearest you, and snugly overlap the slice around the hard-boiled eggs. Fold in the outside ends and finish rolling the beef. Next, run the twine a couple of times around the length of the roll to hold in the ends. Tie a knot and then run the twine around the entire length and circumference of the roll. It is best to use as much twine as necessary to hold in the stuffing. Snugly tie the roll, but not too tight or it will squeeze out the stuffing.
- Place a deep pan over moderately high heat and cook the onions until transparent, then add the meat roll and brown it on all sides. Lower the heat to medium then pour in the red wine and let it evaporate. Reduce the heat to low, add the bay leaf, beef broth or water (enough to immerse at least half of the roll) and then stir in and dissolve the tomato paste. Cover the pan and simmer for 30 minutes, Turn the meat to evenly brown the roll.
- When the farsumagru is finished cooking, remove it from the pan and let it cool on a cutting board. Salt and pepper the remaining sauce and simmer a minute or two longer.
- Untie the roll and slice into medallions. Ladle the sauce onto a serving dish or individual dinner plates and arrange the farsumagru medallions on top.
- That's it!
Nutrition Facts : Calories 764.9, Fat 62.2, SaturatedFat 25.7, Cholesterol 269, Sodium 372.4, Carbohydrate 8.7, Fiber 1.4, Sugar 2.9, Protein 36.4
BAKED MEAT ROLL
I haven't tried this yet but the recipe was given to me by a work friend who had it as a child and has made it ever since, it's her husband's favorite. Don't be mean on the ketchup even if you think it's too much, sounds weird but i am assured it's great, one of these days i will get round to trying it myself.
Provided by Ozzy5223
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 294.6, Fat 16.7, SaturatedFat 8.6, Cholesterol 29.5, Sodium 21.6, Carbohydrate 25.7, Fiber 1.2, Sugar 1.3, Protein 9.4
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