The stuffed meat roll is a delicious beef main dish, filled with turkey breast and provolone cheese.
It is cooked en papillote without adding fats, which keeps it from drying out even when cooked in the oven.
The spicy provolone with its strong flavor is well-suited for this delicious recipe, but it can also be substituted with scamorza cheese, which has a milder taste.
- Difficulty: Medium
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 14 oz Ground Beef
- 2 cups Stale Bread
- 3.5 oz Turkey Breast (sliced)
- 1 Egg
- 5 oz Provolone Cheese
- oz Extra Virgin Olive Oil
- to taste White Wine
- to taste Fine Salt
- to taste Roast Herbs
Preparation
In a bowl, mix the ground beef with powdered herbs, a little salt, beaten egg, and crumbled stale bread.
Place the mixture on parchment paper. Roll it out with a rolling pin like a dough. Form a rectangle about ½ inch thick.
Place the turkey breast slices and diced provolone cheese on top and gently roll it up, using the parchment paper to assist. Close the meatloaf by twisting the ends of the parchment paper and bake at 536°F for about forty minutes.
Serve the roll sliced on a bed of fresh salad dressed with extra virgin olive oil.
Stuffed Meat Roll
Tips for the stuffed meat roll:
Very hard stale bread can also be used with the crust.
Soak it in a bowl of water and when it has softened, crumble it with your hands.
You can serve the roll with a tuna sauce or simply moisten it with a few tablespoons of vegetable broth if you find it too dry.
Served with fresh salad, it is delicious even without sauce; in fact, I didn’t feel the need for it at all.
Check out on Pinterest by The Cook Who Recovers
