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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
  • Total Time
    Prep: 20 min. Bake: 1 hur
  • Makes
    6 servings


  • 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 12x10-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 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter.

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