The stuffed meat rolls are a tasty, easy, and economical main course. They are sure to be loved by the whole family, both adults and children. You can fill them as you prefer; alternatively, try the version with ham and provola meat rolls which is a bit different from the classic meatloaf. To make the rolls, simply mix the meat with spices, fill with cured meats and cheeses, roll everything up, bread them, and bake in the oven. If you try them, let me know, hugs, Chicca.
If you’re looking for other recipes with stuffed meats, take a look at these:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 157.01 (Kcal)
- Carbohydrates 9.06 (g) of which sugars 0.50 (g)
- Proteins 20.36 (g)
- Fat 13.90 (g) of which saturated 2.61 (g)of which unsaturated 4.10 (g)
- Fibers 0.42 (g)
- Sodium 792.13 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz ground veal (or mixed)
- 1 egg (small)
- 1 1/2 tsp salt
- 1/3 cup breadcrumbs
- 7 oz mortadella
- 3 oz scamorza cheese
- 1/3 cup (toasted corn flour or breadcrumbs)
How to Make Stuffed Meat Rolls
In a bowl, put the ground meat, Parmesan, breadcrumbs, salt, and the egg;
then start kneading with your hands to mix all the ingredients together.
Transfer everything to the work surface and with the help of two sheets of parchment paper, one on top and one below, use a rolling pin to flatten the meat into a rectangle.
At this point, cover the surface of the roll with mortadella and sliced cheese.
Then roll it up, seal the edges well, and let it rest in the refrigerator for at least 30 minutes.
After the resting time, cut the meatloaf into slices about 1 inch thick.
At this point, coat your rolls in corn flour, on both sides so that the breading adheres well, then transfer everything to a baking tray.
Drizzle with a little extra virgin olive oil and bake at 375°F for about 15 minutes or until golden brown.
Storage and Tips for Stuffed Meat Rolls
You can store the rolls in the refrigerator until the next day, closed in an airtight container. They can be frozen. You can also decide to cook the rolls in an air fryer; the cooking times are shorter, about 5 minutes less at 360°F.
You can replace the mortadella with speck or cooked ham. Instead of corn flour, you can substitute it with breadcrumbs.
