Meatloaf Brasciole Roll Ups Recipes

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RACHAEL RAY'S MEATLOAF BRASCIOLE



Rachael Ray's Meatloaf Brasciole image

Make and share this Rachael Ray's Meatloaf Brasciole recipe from Food.com.

Provided by Christina P.

Categories     Lamb/Sheep

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 14

1/2 lb ground lamb
1/2 lb ground pork
1/2 lb ground veal
1/2 cup Italian seasoned breadcrumbs
1 egg
2 minced garlic cloves
1/4 small white onion, grated
2 tablespoons raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated romano cheese
2 tablespoons chopped flat leaf parsley
1 cup Baby Spinach
6 ounces crumbled feta cheese or 6 slices provolone cheese
1 tablespoon extra virgin olive oil

Steps:

  • Preheat oven to 450 degrees.
  • Combine first 11 ingredients as if you were making meatloaf.
  • Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
  • Cover meat with spinach and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.
  • Drizzle the log with extra-virgin olive oil to coat lightly.
  • Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.

Nutrition Facts : Calories 694.9, Fat 49.6, SaturatedFat 20.7, Cholesterol 219.9, Sodium 953.5, Carbohydrate 18.4, Fiber 1.5, Sugar 6.2, Protein 42.8

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