Sicilian Meat Roll

Sicilian Meat Roll

Extravagant

Intense
Elegant 
Captivating
Intriguing
Powerful
Decadent 
Rich 
Bold 
Family 
Surprising
Inspiring
Delicious (a reader suggested this one)
EASY!
Sicilian Meat Roll

Recipe adapted by Terri @ that’s some good cookin’ from Taste Of Home
Printable Recipe

  • 1 1/2 pounds ground beef
  • 1 pound Italian sausage (I used a mild Italian sausage; hot would be appropriate if you like things spicier.)
  • 1/2 pound pancetta, sliced wafer thin
  • 3/4 cup soft bread crumbs (break up some bread or old hamburger buns and whirl them in a food processor with the sharp blade until fine crumbs have formed.)
  • 1/2 cup tomato juice
  • 1 large onion, small dice
  • 4 cloves garlic, minced
  • 2 eggs
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon crushed, dried oregano
  • 1 teaspoon crushed, dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella, plus more mozzarella cut into triangles to place on top of meat roll near the end of the cooking time

Directions

  1. Preheat oven to 350-degrees F.
  2. In a large bowl, put all of the ingredients except the pancetta and the mozzarella.
  3. Mix well.  (I use my hands to mash everything together.)
  4. Tear off a piece of aluminum foil that is at least 16-inches long.  Lightly spray the foil with cooking spray.
  5. Place the meat mixture on the foil and shape into a 12″ x 10″ rectangle.
  6. Place the pancetta evenly over the meat rectangle.
  7. Sprinkle the mozzarella evenly over the pancetta.  You may need more than one cup of mozzarella.  I don’t recommend a thick layer of the cheese.
  8. Prepare a baking pan by first lining it with heavy duty aluminum foil.
  9. Starting at one of the 10-inch ends, beginning rolling up the meat mixture, pancetta, and cheese.  Use the foil to help move the meat into place.  Do not roll the foil up in the meat roll.
  10. After the meat has been rolled up completely, carefully place it seam side down on the prepared baking pan.
  11. Pinch each end closed so that the cheese and other juices will not leak out of the ends.
  12. Bake in a 350-degree oven for 1 hour 20 minutes-1 hour 30 minutes or until the internal temperature registers 160-degrees on a meat thermometer.  Try to make certain that the thermometer is resting inside the meat and not inside the cheese.
  13. Remove the meat roll from the oven and place mozzarella cheese triangles on top.  Return to oven for 5-10 minutes to allow the cheese to melt.
  14. After meat roll is done, allow it sit for about 10 minutes before slicing.  Slice and serve on a nice serving platter.

 

Sicilian Meat Roll
On a piece of aluminum foil, shape the meat mixture into a 12″ x 10″ rectangle.
Sicilian Meat Roll
Place the pancetta evenly over the meat mixture.
Sicilian Meat Roll
Sprinkle the mozzarella over the pancetta.  You may want to use less than I did in this picture.  The cheese can add a little too much richness.
Sicilian Meat Roll
Begin making the roulade, lifting the foil to help guide the meats and cheese into a roll. Gently pull the foil away from the meat mixture as you continue to make the roll.
Sicilian Meat Roll
Continue rolling until the end of the meat roll.  The seam should be on the bottom of the roll.
Sicilian Meat Roll
Carefully place the meat roll, seam side down, on a prepared baking pan.
Sicilian Meat Roll
The ends of the roll will be open.  Pinch or press these closed.
Sicilian Meat Roll
I started pinching from one side and moved across the roll pinching and pressing to seal the end.
Sicilian Meat Roll
Finishing the last bit of sealing the ends.
Sicilian Meat Roll
After the Sicilian Meat Roll has reached an internal temperature of 160-degrees, remove it from the oven and place mozzarella cheese triangles on the top of it.  Return to oven for another 5-10 minutes until the cheese has melted.
Sicilian Meat Roll
Allow the meat roll to rest for 10 minutes on the baking pan after removing it from the oven.  Carefully remove the meat roll to a serving platter and slice.  I used two pancake turners to transfer the meat roll from the baking pan to the serving platter.  The transfer was the only really tricky part of the whole process!
Sicilian Meat Roll
I chose to dress the Sicilian Meat Roll with roasted asparagus along the sides.  You could also simply dress the meat roll with some fresh chopped parsley or basil sprinkled lightly across the top.

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