Italian Style Meat Roll Recipe
Italian Style Meat Roll Recipe photo by Taste of Home

Italian Style Meat Roll Recipe

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I also use this meat mixture for meatballs. Either way, it's mouthwatering. —Janaan Cunningham
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + standing
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + standing
MAKES: 8 servings


  • 1 slice bread, cut into cubes
  • 1 egg
  • 2 tablespoons water
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef
  • 1 package (2-1/2 ounces) sliced dried beef
  • 1-1/2 cups shredded mozzarella cheese

Nutritional Facts

1 serving (1 piece) equals 270 calories, 15 g fat (7 g saturated fat), 116 mg cholesterol, 617 mg sodium, 4 g carbohydrate, trace fiber, 29 g protein.


  1. Process bread in a blender or food processor until fine crumbs form; transfer to a bowl. In same blender, combine the egg, water, onion, celery, Italian seasoning, salt and pepper; cover and process until smooth. Stir into the bread crumbs. Crumble beef over mixture and mix well.
  2. On a 16-in. x 12-in. piece of waxed paper, shape meat mixture into an 11-in. x 8-in. rectangle. Top with the dried beef and cheese to within 1/2 in. of edge. Roll up jelly-roll style,starting with a short side; pinch to seal edges.
  3. Place seam side down in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 8 servings.
TEST KITCHEN TIP For meatballs, pat the beef mixture into a square about 1 inch thick. Then cut into 1-inch squares and roll each square into a meatball.
Originally published as Italian Style Meat Roll in Test Kitchen Favorites 2004 2005, p83

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Reviewed Jan. 26, 2012

"This was fantastic, though I did make some small changes. I replaced half of the water with worcestershire sauce, the mozzarella with an Italian blend cheese, and added some garlic. It was a big hit."

Reviewed Feb. 3, 2011

"This was really good except that I used bacon in place of the ham. It was fantastic."

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