Sicilian Meat Roll

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Most Helpful Positive Review

Sep 28, 2008

By looking at the current picture, you'd probably wonder why this has so many positive reviews. Well I've made this three times now and it's never looked like the big ole hunk of pooey that's pictured. I do have some recommendations: use a loaf pan, double the gaahlic, and I sometimes spice it up with ground pepperoni in the beef or add mushrooms to the cheese. It's also VERY important to use lean beef or you end up draining all the cheese along with the grease.

—Noble

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Most Helpful Critical Review

Feb 25, 2011

Pretty tasty but a lot of the cheese escaped. Next time I need to be sure I roll it tighter.

—mama-mimosa

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76 Ratings

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Sep 14, 2005

This is definitely a 5-star recipe. We have been making this for years and love it! It's a tried and true, never-fail, company pleasing, favorite. You can even prepare it (not bake) in the morning or night before and store it the fridge until it's time to cook it. You do need to cook a little longer since you are starting with very cold ingredients. Update: I just made this again last night. The original recipe that I have has 2 cloves of garlic and 3/4 tsp of oregano. It also uses shredded mozzerella in the middle and slices on the top. Wonderful recipe! I'm glad it's on here.

—Luv2cook

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Sep 07, 2006

Great! I added some spinach along with the ham and mozzarella and it was a great touch.

—BrieanneM

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Mar 20, 2007

I got this recipe from a friend in college manay moon ago and had lost it. I am so happy to see this recipe as it is my favorite way to make meatloaf. I highly reccomend this and the only thing I would suggest is to use a meat thermometer to check for doneness. The tomato juice and ham give it a pinkness that makes it hard to tell when it's done. This recipe will be appearing on my menu this week!!!

—scrapinitblue

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Sep 24, 2010

Great recipe. I followed it pretty closely, but changed it as follows: Used 3 oz Prosciutto instead of ham. Used provolone instead of mozz. Added 1 sliced green onion, sprinkled on the meat before the ham. Used 1.5lb 97% ground beef and .5 lb mild Italian sausage. Only had to bake mine for 60 minutes, also. Next time I'll probably skip the salt, but overall a good recipe!

—Dan Ros

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Apr 01, 2008

There is one thing that makes this recipe better, and that's creativity. Every time I make this, I fiddle around and it's always great. Try using prosciutto ham, salami or prosciutto salami for the inside meat. I've added Italian sausage filling to the ground beef with great results. I also like to add sun dried tomatoes or mushrooms inside as well. On fancier occasions I've been known to serve it on top of a bed of spaghetti with burnt butter and parmesan.

—Laqrhead

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Aug 27, 2010

Made this a few times and its a hit every time. A great twist on boring meatloaf!! I omit the tomato juice, though. And it doesn't seem to miss it! Don't like the taste of tomato juice in the meatloaf and tomato juice actually reacts badly with aluminum foil if you're using it. A great variation is to use smoked ham! Very tasty.

—KP13

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Nutrition

Calories
449 kcal
22%

Carbohydrates
9.7 g
3%

Cholesterol
163 mg
54%

Fat
30.4 g
47%

Fiber
0.9 g
4%

Protein
31.8 g
64%

Sodium
670 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sicilian Meat Roll

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 449
Calories from Fat: 274

% Daily Value *
Total Fat 30.4g 47 %
** Saturated Fat 12.7g 63 %
Cholesterol 163mg 54 %
Sodium 670mg 27 %
Potassium 455mg 13 %
Total Carbohydrates 9.7g 3 %
Dietary Fiber 0.9g 4 %
Protein 31.8g 64 %
** Sugars 1.5g
Vitamin A 6 %
Vitamin C 8 %
Calcium 26 %
Iron 38 %
** Thiamin 34 %
Niacin 99 %
** Vitamin B6 26 %
** Magnesium 14 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.