Rolled Italian Meat Loaf

Rolled Italian Meat Loaf
Servings: 8 Prep 15 mins Bake 350°F 1 hr


  • 1 1/3 cups marinara sauce (from 26-ounce jar)
  • 2 large eggs
  • 1 medium onion, peeled and grated
  • 1 cup packaged seasoned dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 2 pounds meat loaf mix OR: 2 pounds ground beef
  • 1 1/2 cups shredded mozzarella cheese (from 8-ounce package)
  • 1/4 pound sliced ham or salami
  • Cooked pasta (optional)

Make It

1. Heat oven to 350 degrees F. In large bowl, combine 2/3 cup marinara sauce, eggs, onion, bread crumbs, Parmesan cheese, Italian seasoning, garlic salt and pepper; whisk to combine. Add meat. With hands or wooden spoon, mix meat mixture until blended.

2. Coat a roasting pan with nonstick spray. Cut a piece of nonstick foil at least 16 inches long. With moist hands, place meat onto foil and pat into a 12 x 9-inch rectangle. Sprinkle mozzarella on top, leaving 1 inch on the edges. Top with overlapping ham slices.

3. From one long side (using foil to help lift), roll into a cylinder. Pick up rolled loaf in foil and roll off into prepared roasting pan, seam side down. Bake 45 minutes. Remove from oven; spoon remaining marinara on top. Bake 15 minutes longer or until internal temperature is 160 degrees F on instant-read thermometer. Let stand 10 minutes. With spatula, remove roll to platter. Serve with pasta, if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 498, Fat, total (g): 31, chol. (mg): 140, sat. fat (g): 13, carb. (g): 17, fiber (g): 2, pro. (g): 36, sodium (mg): 1118, Percent Daily Values are based on a 2,000 calorie diet.