🛒 Ingredients
For the meat layer:
-
1.5 lbs (700g) ground beef (or beef/pork mix)
-
1/2 cup breadcrumbs
-
1/4 cup milk
-
1 egg
-
1 small onion, finely grated or minced
-
2 garlic cloves, minced
-
1 tbsp chopped parsley
-
1 tsp paprika
-
Salt and pepper to taste
For the colorful filling:
-
1 medium carrot, diced and lightly steamed or sautéed
-
1/2 zucchini or bell pepper, diced
-
1 cup spinach, lightly wilted (or use frozen, thawed and squeezed dry)
-
1/2 cup shredded mozzarella or cheddar
-
1/4 cup grated Parmesan
Optional glaze:
-
2 tbsp ketchup
-
1 tbsp BBQ sauce or honey
-
1 tsp mustard
🔥 Instructions
-
Prep the meat mixture:
-
In a bowl, combine breadcrumbs and milk. Let sit 2 minutes.
-
Add ground meat, egg, onion, garlic, parsley, paprika, salt, and pepper.
-
Mix until just combined (don’t overmix to avoid tough meat).
-
-
Flatten the meat:
-
On parchment paper or plastic wrap, press the meat mixture into a rectangle (about 1/2 inch thick).
-
-
Add the filling:
-
Layer spinach, diced carrots, zucchini, and both cheeses over the meat, leaving a 1-inch border all around.
-
-
Roll it up:
-
Using the parchment to help, roll it up tightly like a jelly roll.
-
Pinch the ends and seam to seal. Carefully transfer it to a baking sheet seam-side down.
-
-
(Optional) Glaze it:
-
Mix ketchup, BBQ sauce, and mustard.
-
Brush over the top of the meat roll for a shiny, flavorful crust.
-
-
Bake:
-
Bake at 375°F (190°C) for 45–55 minutes, or until the internal temp hits 160°F (70°C).
-
If using glaze, baste again during the last 10 minutes.
-
-
Rest & Serve:
-
Let rest 5–10 minutes before slicing to hold its shape.
-
Serve with brown gravy, roasted potatoes, or a fresh salad.
-
🌟 Chef Tips:
-
You can swap in peas, corn, or mushrooms in the filling.
-
Add chili flakes for a spicy version.
-
Use foil or parchment to help with rolling—it makes it super easy.
Want a version with bacon wrapped around it or made in advance for freezing? I got you!