Sicilian Meat Roll

Sicilian Meat Roll

Kimber 18

"A wonderful twist on your basic meat loaf! Don't be afraid of the rolling part - IT'S EASY!"
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1 h 35 m servings 449 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 81 Ratings

Most helpful positive review

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 p...

Most helpful critical review

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

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 p...

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 mo...

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

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 thin...

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 befo...

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 ...

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 th...

This meatloaf was tasty and very rich. I added a bit of parmesan romano blend to my meatloaf mix to make it taste like I would make my meatballs. I enjoyed the cheese (I used provolone), howev...

Excellent recipe. Very similar to what I've had in Sicily. I've since changed it from meat roll to meat rolls however. Rather than ending up with one large loaf, I've made rolls of 5x3 - 5x5 inc...