It’s been a while since I posted a meatloaf recipe, and this time I wanted to try something a little different. I came across several recipes for a “Sicilian meatloaf” or a “Sicilian meat roll” and started looking more closely at them. I found several things I liked, and several that I didn’t. Basically, this is a meatloaf that is made “pinwheel” style by pressing the meat out flat, layering goodies inside it, then rolling it up and cooking it.
As for the “goodies” they varied from meats to spinach to a variety of cheeses. Almost any combination of “Italian sounding” ingredients seems to fit the bill, so I picked out a recipe as a starting point and made a few changes to suit my taste. For example, I chose provolone cheese instead of Mozzarella, which made it less gooey inside (you can’t see much cheese in the photo, but it’s there) than some versions turned out. I’ll have several suggestions for you in the notes at the bottom of the recipe card.
Adapted from Lisa’s Dinnertime Dish
Meatloaf Brasciole (Italian Stuffed Meatloaf)
A tasty twist on traditional meatloaf, with various extras stuffed inside for added flavor and topped with a marinara sauce.
Adapted from Lisa's Dinnertime Dish
Preheat oven to 350 F. Line a baking tray with parchment paper.
Heat olive oil in a skillet over medium heat. Add onion and pepper and cook 5-6 minutes or until onion is translucent. Add garlic and cook 1 additional minute. Remove from heat and allow to cool slightly.
In a large mixing bowl combine ground beef, ground pork, eggs, bread crumbs, Parmesan cheese, tomato paste, parsley, basil, salt, pepper, and the vegetable mixture. Using your hands, mix until all ingredients are evenly combined.
Place a large sheet of parchment paper or plastic wrap on the counter or over a large cutting board. Pour the meat mixture onto the paper and press flat into a rectangular shape approximately 8-10 inches wide and 15-16 inches long. Staying approximately 1 inch away from the edges of the meat, place a layer of all the prosciutto slices, followed by a layer of 6-8 slices of provolone. Starting from one of the short ends, roll the meat pinwheel-style, using the parchment or plastic wrap to help fold it together. When all rolled up, pinch the seam closed and fold the ends down to seal them as well.
Place the loaf on the baking sheet seam-side down, centering it on the parchment paper. Bake uncovered for 1 hour. During the last 5 minutes of baking, pour the marinara sauce evenly over the top of the loaf and cover with the remaining provolone cheese. Place back in the oven to allow the cheese to melt.
Remove from the oven and let rest for 10 minutes before slicing. Serve with additional marinara sauce if desired.
- Amount Per Serving
- Calories 476kcal
- % Daily Value *
- Total Fat 26.3g41%
- Saturated Fat 11.8g60%
- Cholesterol 174mg58%
- Sodium 1365mg57%
- Potassium 425mg13%
- Total Carbohydrate 11.4g4%
- Dietary Fiber 1.5g6%
- Sugars 3.4g
- Protein 47.4g95%
- Calcium 304 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- There are multiple variations possible:
- Use Mozzarella instead of (or along with) Provolone
- Use deli ham instead of prosciutto
- Add spinach or basil leaves
- Omit the marinara sauce
- Substitute white, yellow, or sweet onion for the red onion