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Filled Beef Roll (Meatloaf)

What you need

  1. 2 lbs lean ground beef
  2. 1/4 lb crimini mushrooms, thinly sliced
  3. 1/2 medium onion, finely minced
  4. 2 tsp kosher salt
  5. 1/2 cup cheddar cheese, grated
  6. 1 tbl minced fresh basil leaves
  7. 1/4 cup sun dried tomato pesto
  8. 1/2 medium onion, grated
  9. 2 tbl minced fresh parsley leaves
  10. 1 clove garlic, grated
  11. 1-2 tsp worcestershire sauce
  12. Freshly ground black pepper
  13. 3 Tbl tomato paste
  14. 1 Tbl balsamic vinegar
  15. 2 Tbl dry red wine
  16. Olive oil or fat

How to make it

  1. Heat oven to 350º
  2. Heat fat in a skillet and sauté mushrooms, minced onions and 1/2 tsp salt over medium heat until lightly browned
  3. Turn off heat and let cool slightly
  4. Mix ground beef, grated onion, parsley, grated garlic, worcestershire, black pepper, remaining salt and 1 tbl tomato paste
  5. Lightly oil a piece of foil and spread ground beef into a rectangular shape about 1/2 inch thick
  6. Spread tomato pesto over the surface, leaving a 1 inch border on all sides
  7. Add basil to mushroom mixture and spoon over one half of the beef
  8. Top mushrooms with grated cheese
  9. Using the foil to life, roll the beef, starting at the mushroom, pressing filling back inside if it starts to fall out
  10. Press ends and seam to seal well
  11. Mix 2 Tbl tomato paste with balsamic vinegar and red wine and brush about 1/3 over the top of the loaf
  12. Cook approximately 1 hour, until beef is firm, brushing with remaining 2/3 tomato paste sauce mixture during cooking

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