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Italian Style Meat Roll

 Italian Style Meat Roll
I also use this meat mixture for meatballs. Either way, it's mouthwatering. —Janaan Cunningham
8 ServingsPrep: 25 min. Bake: 1-1/4 hours + standing

Ingredients

  • 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 ground beef
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    With Johnsonville Italian Sausage.

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  • 1 package (2-1/2 ounces) sliced dried beef
  • 1-1/2 cups shredded mozzarella cheese

Directions

  • 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.
  • 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.
  • Place seam side down in a greased 11-in. x 7-in. baking dish. Bake,

2 of 2

Italian Style Meat Roll (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.