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Corny Meat Roll

 Corny Meat Roll
This mild-flavored meat loaf features a fresh corn and parsley filling. It slices nicely into colorful swirls. - Velma Bonds, Worth, West Virginia
6 ServingsPrep: 20 min. Bake: 1 hur


  • 1-1/2 pounds lean ground beef
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fresh corn or frozen corn
  • 1 cup soft bread crumbs
  • 1 egg, beaten
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • In a bowl, combine beef, salt and pepper. On a piece of heavy-duty
  • foil, pat beef mixture into a 12-in. x 10-in. rectangle. Combine the
  • filling ingredients. Spoon over beef to within 1 in. of edges. Roll
  • up, jelly-roll style, starting with a short side and peeling foil
  • away while rolling. Seal seam and ends. Place seam side down in a
  • greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for
  • 1 hour or until meat is no longer pink and a meat thermometer reads
  • 160°. Using two large spatulas, carefully transfer meat loaf to
  • a serving platter. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 239 calories, 11 g fat (4 g saturated fat), 105 mg cholesterol, 697 mg sodium, 11 g carbohydrate, 1 g fiber, 24 g protein.