Meatloaf Brasciole Roll Ups Recipes

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RACHAEL RAY'S MEATLOAF BRASCIOLE



Rachael Ray's Meatloaf Brasciole image

Make and share this Rachael Ray's Meatloaf Brasciole recipe from Food.com.

Provided by Christina P.

Categories     Lamb/Sheep

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 14

1/2 lb ground lamb
1/2 lb ground pork
1/2 lb ground veal
1/2 cup Italian seasoned breadcrumbs
1 egg
2 minced garlic cloves
1/4 small white onion, grated
2 tablespoons raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated romano cheese
2 tablespoons chopped flat leaf parsley
1 cup Baby Spinach
6 ounces crumbled feta cheese or 6 slices provolone cheese
1 tablespoon extra virgin olive oil

Steps:

  • Preheat oven to 450 degrees.
  • Combine first 11 ingredients as if you were making meatloaf.
  • Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
  • Cover meat with spinach and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.
  • Drizzle the log with extra-virgin olive oil to coat lightly.
  • Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.

Nutrition Facts : Calories 694.9, Fat 49.6, SaturatedFat 20.7, Cholesterol 219.9, Sodium 953.5, Carbohydrate 18.4, Fiber 1.5, Sugar 6.2, Protein 42.8

SICILIAN STICK TO YOUR RIBS MEAL: MEATLOAF BRASCIOLE (ROLL UPS), PASTA, BROCCOLINI AND RICOTTA



Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta image

Provided by rachael-ray

Number Of Ingredients 1

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix)Salt and pepper1/2 cup Italian breadcrumbs1 egg2 cloves garlic, minced1/4 small white onion, grated2 tablespoons golden or dark raisins, chopped3 tablespoons pine nuts, chopped3 tablespoons grated cheese, Parmigiano or Romano2 tablespoons chopped flat leaf parsley1 cup arugula leaves or baby spinach6 slices prosciutto di Parma6 slices deli sliced provoloneExtra-virgin olive oil (EVOO), for drizzling1/2 pound cavatappi (corkscrew shaped hollow pasta) or rigatoni1 pound broccolini, trimmed into florets2 tablespoons butter1 cup ricotta cheese2 teaspoons lemon zest2 tablespoons chopped fresh thyme leaves12 grape or small vine tomatoes, halved

Steps:

  • Preheat oven to 450°F. Put water on to boil for your pasta. Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6-8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, , working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with EVOO to coat lightly. Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven. Salt water and cook off pasta, about 7-8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot. While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve. To hot, cooked pasta add a drizzle of EVOO, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.

SICILIAN BRACIOLE LOAF



Sicilian Braciole Loaf image

Make and share this Sicilian Braciole Loaf recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 26

1 tablespoon olive oil
1 onion, chopped
1 large celery rib, chopped
1 carrot, chopped
2 garlic cloves, minced
1 lb lean ground beef
1/2 lb ground veal (or can use ground beef)
1 cup firm Italian seasoned breadcrumbs, preferably from semolina bread
1/4 cup grated romano cheese
2 eggs
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup dried currant
1/4 cup chopped flat leaf parsley
1 tablespoon chopped fresh sage (or 1 t. dried)
1 tablespoon chopped fresh marjoram (or 1 t. dried)
1 teaspoon grated lemon peel
2 tablespoons unsalted butter
6 ounces sliced mushrooms (wild or button or a combination)
2 tablespoons finely chopped shallots
1 tablespoon all-purpose flour
1 1/2 cups beef broth (homemade or reduced-sodium canned)
2 tablespoons marsala wine
1 tablespoon chopped fresh herb (such as tarragon, sage, or thyme)
salt
fresh ground pepper

Steps:

  • Preheat oven to 350°.
  • In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
  • Add in the garlic and cook, stirring 1 minute.
  • In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
  • On a large piece of waxed paper, pat the meat into a 9x12 inch rectangle.
  • In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
  • Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
  • Use the waxed paper to help roll up the meat from the long side.
  • Invert the roll into a 13x9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
  • Bake 45-50 minutes or until the roll is firm and nicely browned.
  • Make the sauce while the loaf is baking.
  • In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
  • Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
  • Stir in the flour; cook, stirring 1 minute.
  • Whisk in the broth, marsala, and herbs.
  • Bring to a boil, stirring.
  • Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
  • Season to taste with salt and pepper.
  • Take the meat loaf out of the oven and let stand 10 minutes.
  • Cut into 12 slices and serve with the sauce.

Nutrition Facts : Calories 427.7, Fat 20.2, SaturatedFat 8.4, Cholesterol 156.3, Sodium 1035, Carbohydrate 25.4, Fiber 2.8, Sugar 7.5, Protein 31.1

SICILIAN BRASCIOLE A LA LENA



Sicilian Brasciole a la Lena image

This recipe is so good that when my mom made these for Sunday dinner I wouldn't eat the pasta served. I hope you enjoy this recipe as much as I do. They are well worth the effort! Serve sliced over pasta.

Provided by Anthony J. Canestro

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
⅛ cup chopped fresh parsley
1 cup bread crumbs
⅛ cup grated Romano cheese
⅛ cup raisins
⅛ cup pine nuts, toasted
½ teaspoon ground black pepper
1 tablespoon olive oil
1 ½ pounds round steak
1 tablespoon olive oil
1 (32 ounce) jar spaghetti sauce

Steps:

  • Heat 1 tablespoon olive oil a heavy skillet over medium heat. Saute onion until translucent, 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from heat, and allow to cool.
  • In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts and pepper.
  • Pound steak to 1/2 inch with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1 inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end, and tie tightly with kitchen twine.
  • Heat remaining olive oil in Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 2 hours, until tender.

Nutrition Facts : Calories 807 calories, Carbohydrate 58.9 g, Cholesterol 115.5 mg, Fat 42.6 g, Fiber 8.1 g, Protein 45.2 g, SaturatedFat 12.8 g, Sodium 1254.5 mg, Sugar 25.9 g

QUICK AND EASY SICILIAN MEATLOAF



Quick and Easy Sicilian Meatloaf image

I tried this recipe years ago when I first started cooking. It's been a constant hit since then and is virtually foolproof. Unlike regular meatloaf, this one stays juicy and tender with excellent flavor. Serve with garlic mashed potatoes and steamed carrots for an old fashioned comfort food dinner.

Provided by BKlein

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 14

1 ½ pounds lean ground beef
½ cup dry bread crumbs
1 (1 ounce) package dry onion soup mix
¼ cup barbecue sauce
1 clove garlic, minced
1 egg
1 tablespoon all-purpose flour
ground black pepper to taste
8 thin slices deli ham, or as needed
1 cup shredded Swiss cheese, or as needed
¼ cup ketchup
1 teaspoon mustard
1 tablespoon brown sugar
1 dash soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lay a 24-inch long sheet of parchment paper down on a work surface.
  • Mix together the ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper in a bowl until well combined. Place the meat mixture down on the piece of parchment paper, and pat it into a rectangle shape about 10x16 inches. Lay deli ham slices down on the meat, keeping a 1-inch margin around all sides of the rectangle. Sprinkle Swiss cheese over the ham. Carefully lift up the short edge of the meat square with the parchment paper, and gently nudge and roll up the meat. Seal the edges and ends well. Place the meat roll into a 9x13-inch baking dish.
  • Bake in the preheated oven for 45 minutes.
  • While the roll is cooking, mix together ketchup, mustard, brown sugar, and soy sauce, stirring until sugar has dissolved. Remove the roll from the oven, and spread the ketchup mixture over the roll. Return to the oven for 15 more minutes.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 20.9 g, Cholesterol 135.7 mg, Fat 22.4 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 9.8 g, Sodium 1064.5 mg, Sugar 8.3 g

BRACIOLE



Braciole image

In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma's specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma's delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 15

1 beef flank steak (1-1/2 pounds)
4 tablespoons olive oil, divided
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, chopped
2 cans (15 ounces each) tomato sauce
1/2 cup water
1 teaspoon Italian seasoning
1/2 teaspoon sugar
Hot cooked spaghetti, optional

Steps:

  • Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.

Nutrition Facts : Calories 330 calories, Fat 20g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 1028mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

SICILIAN STICK TO YOUR RIBS MEAL: MEATLOAF BRASCIOLE (ROLL UPS), PASTA, BROCCOLINI AND RICOTTA



Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix)
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts, chopped
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup arugula leaves or baby spinach
6 slices prosciutto di Parma
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling
1/2 pound cavatappi (corkscrew shaped hollow pasta) or rigatoni
1 pound broccolini, trimmed into florets
2 tablespoons butter
1 cup ricotta cheese
2 teaspoons lemon zest
2 tablespoons chopped fresh thyme leaves
12 grape or small vine tomatoes, halved

Steps:

  • Preheat oven to 450 degrees F.
  • Put water on to boil for your pasta.
  • Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
  • Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
  • Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
  • While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
  • To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.

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