Sicilian Meat Roll Recipe -
Sicilian Meat Roll Recipe

Sicilian Meat Roll

Recipe by  

"A wonderful twist on your basic meat loaf! Don't be afraid of the rolling part - IT'S EASY!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


  1. In a large bowl, combine eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, garlic and ground beef. Mix thoroughly. Preheat oven to 350 degrees F (175 degrees C).
  2. On a piece of foil or waxed paper, pat and shape meat into a 10x8 inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Tear up the cheese slices, reserving 1 slice whole, and sprinkle over the ham.
  3. Starting from the short end, carefully roll up meat, using the foil or waxed paper to lift. Seal the edges and ends of the meat. Place roll, seam side down, in a 9x13 inch baking dish.
  4. Bake in a preheated oven for about 75 minutes. Cut the reserved slice of cheese into 4 triangles. Overlap the triangles on top of loaf. Bake for another 2 minutes or until cheese melts.
Kitchen-Friendly View

Reviews More Reviews

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.

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.

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.

Sep 07, 2006

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

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!!!

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!

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.

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 157 mg
  • 52%
  • 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.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Spaghetti Squash with Paleo Meat Sauce

Strands of spaghetti squash are topped with a paleo-friendly meat sauce.

Cabbage Roll Casserole

See how to make an easy, hearty, beef and cabbage casserole.

Traditional Gyro Meat

Slices of seasoned beef and lamb meatloaf served on pita with all the fixings.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States