This Roulade Meatloaf is a showstopping centerpiece that looks professional but is surprisingly simple to make. A seasoned meat mixture is rolled thin, stuffed with a vibrant spinach, sun-dried tomato, and cheese filling, then baked and sliced to reveal a stunning spiral. It’s the perfect impressive yet achievable dish for a special dinner.
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Why You’ll Love This Roulade Meatloaf
- Total showstopper: The beautiful spiral slice looks incredibly impressive.
- Dreamy texture: Rolling the meat thin ensures a tender, juicy bite.
- Endlessly customizable: Easily swap the filling to suit your tastes.
- Fantastic leftovers: Cold slices make a killer sandwich the next day.
Ingredients & Tools
For the Meat Mixture:
- 900 g ground beef (80/20 blend for best flavor and moisture)
- 1 large egg, lightly beaten
- 100 g breadcrumbs (Panko work great for a lighter texture)
- 1 small yellow onion, finely grated or minced
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp dried oregano
- To taste, kosher salt and freshly ground black pepper
For the Filling:
- 150 g fresh spinach, roughly chopped
- 120 g cream cheese, softened
- 100 g sun-dried tomatoes in oil, drained and chopped
- 100 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
- 2 cloves garlic, minced
Tools: A large rimmed baking sheet, parchment paper, a large piece of plastic wrap, a rolling pin (or a wine bottle!), and a sharp knife for slicing.
Notes: The quality of your ground beef really matters here—a little fat keeps everything moist. And don’t skip the plastic wrap; it’s the secret tool that makes rolling this up a breeze without any mess.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 26 g |
| Carbs: | 14 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overwork the meat. When you’re mixing the meatloaf ingredients, use your hands and mix just until everything is combined. Over-mixing will make the final texture tough and dense, which is the opposite of what we want in this elegant roulade.
- The plastic wrap is non-negotiable. Seriously, it’s your best friend for this recipe. It allows you to roll the meat into a thin, even rectangle without it sticking to your counter or rolling pin. It also makes the actual rolling-up step incredibly simple and clean.
- Press the filling to the edges. When you’re spreading the creamy spinach filling over the meat, make sure you go all the way to the edges, leaving just a one-inch border on the long side you’ll start rolling from. This ensures every single slice has filling from edge to edge.
- Let it rest before slicing. I know it’s tempting to cut right in, but let the meatloaf rest for at least 10-15 minutes after it comes out of the oven. This allows the juices to redistribute, so you get clean, beautiful slices instead of a crumbly mess.
How to Make Roulade Meatloaf
Step 1: Prepare the Meat Base. Start by laying a large piece of plastic wrap, about 50 cm long, on your work surface. In a large bowl, combine the ground beef, egg, breadcrumbs, grated onion, minced garlic, Worcestershire sauce, Dijon mustard, smoked paprika, oregano, salt, and pepper. Use your hands to mix everything gently but thoroughly—you want it uniform without squeezing the life out of the meat. Once combined, place the meat mixture in the center of the plastic wrap.
Step 2: Create the Meat Canvas. Pat the meat into a rough rectangle. Now, place a second, equally large piece of plastic wrap on top of the meat. Using a rolling pin, roll the meat out into a rectangle that’s roughly 30 cm by 25 cm and about 1 cm thick. The plastic wrap prevents any sticking and makes this process incredibly easy. Try to get the thickness as even as possible for a consistent roll. Once rolled, carefully peel off the top layer of plastic wrap.
Step 3: Mix and Spread the Filling. In a medium bowl, combine the softened cream cheese, chopped spinach, sun-dried tomatoes, mozzarella, Parmesan, and minced garlic. Mix it well until it forms a cohesive, spreadable paste. Using a spatula or the back of a spoon, spread this filling evenly over the entire surface of the meat rectangle, leaving a 2.5 cm border along one of the longer edges—this is where you’ll start your roll, and the border will help seal it.
Step 4: The Roll-Up. This is the fun part! Using the bottom layer of plastic wrap to help you, start tightly rolling the meatloaf from the long side opposite the clean border. Lift the plastic wrap and gently push the meat forward, tucking it in as you go—think of rolling a sushi mat. Keep it snug. Once fully rolled, the seam should be on the bottom. Pinch the ends closed to seal in all that cheesy goodness.
Step 5: Transfer and Bake. Preheat your oven to 190°C. Carefully transfer the rolled meatloaf, seam-side down, onto a parchment-lined baking sheet. You can use the plastic wrap to help you lift and guide it. You can brush the outside with a little olive oil or a glaze if you like (a mix of ketchup and Worcestershire is classic), but it’s delicious plain, too. Bake for 40-50 minutes, or until the internal temperature reaches 70°C and the outside is beautifully browned.
Step 6: Rest and Serve. When it’s done, pull the baking sheet from the oven. The aroma will be incredible. This is the hardest part: let the roulade rest on the pan for a full 10-15 minutes. This is crucial for letting the juices settle and the structure firm up. Then, using a sharp serrated or carving knife, slice it into 4 cm thick pieces to reveal that stunning spiral pattern. Serve immediately and enjoy the praise.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Slice, flash freeze on a tray, then store in a freezer bag for up to 3 months.
- Reviving: Reheat slices gently in the oven or microwave until warmed through.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, creamy potatoes are a perfect bed for the savory slices of meatloaf and soak up any delicious juices.
- Simple Roasted Green Beans with Almonds — A little crisp-tender texture and a nutty flavor from the almonds provide a lovely contrast to the rich, meaty main event.
- A Bright, Zesty Arugula Salad — Tossed with a lemony vinaigrette, a peppery arugula salad cuts through the richness of the meatloaf and cleanses the palate beautifully.
Drinks
- A Medium-Bodied Red Wine — A nice Merlot or a Chianti has enough structure to stand up to the meaty flavors but won’t overpower the herby, cheesy filling.
- A Crisp, Cold Pilsner — The carbonation and slight bitterness of a good pilsner are fantastic for cutting through the fat and making each bite of the meatloaf feel fresh again.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — You can’t go wrong here. The warm, spiced apples and buttery crumble topping are a homey, comforting end to a meal that started with a showstopper.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. I know it’s tempting to go for a leaner blend, but the fat in an 80/20 mix is essential for keeping the meatloaf moist and juicy during baking. A very lean meat will result in a dry roulade.
- Mistake: Skipping the plastic wrap. Trying to roll this out directly on the counter is a recipe for a sticky, frustrating disaster. The plastic wrap is a crucial tool for a clean roll and easy transfer to the baking sheet.
- Mistake: Spreading the filling too thick. It might be tempting to load up on the delicious cheesy filling, but if you spread it on too thick, it can squirt out the sides during rolling and baking. A thin, even layer is the goal.
- Mistake: Slicing immediately after baking. If you cut into the meatloaf straight from the oven, the hot juices will run out everywhere, and the slices will likely fall apart. That 10-minute rest is not a suggestion—it’s a necessity for picture-perfect slices.
Expert Tips
- Tip: Chill the rolled log before baking. If you have a little extra time, after you’ve rolled the meatloaf, wrap it tightly in its plastic wrap and pop it in the fridge for 30 minutes. This helps it firm up, making it even easier to slice cleanly after baking.
- Tip: Grate your onion. Instead of dicing the onion, grate it on a box grater. This incorporates the onion flavor throughout the meat perfectly and eliminates any chance of biting into a crunchy piece of undercooked onion.
- Tip: Create a flavor-packed glaze. For a gorgeous, glossy finish, brush the outside of the roulade with a simple glaze before baking. Mix 3 tbsp ketchup, 1 tbsp brown sugar, and 1 tsp Worcestershire sauce. Brush it on in the last 15 minutes of baking for a caramelized, flavorful crust.
- Tip: Use a thermometer for perfection. The best way to know your meatloaf is done is to use an instant-read thermometer. Aim for an internal temperature of 70°C. This guarantees it’s cooked through but still incredibly juicy.
FAQs
Can I make this Roulade Meatloaf ahead of time?
Absolutely, and it’s a great strategy for stress-free entertaining. You can assemble the entire roulade, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 20-30 minutes before baking to take the chill off, then proceed with the recipe as written. The baking time might need an extra 5-10 minutes.
What can I use instead of spinach in the filling?
You have so many options! Sautéed sliced mushrooms with thyme would be wonderful. You could also use thin strips of roasted red peppers and provolone cheese. For a more hearty flavor, try a layer of cooked, crumbled bacon or even some thin slices of ham. The basic method is very forgiving, so feel free to get creative with flavors you love.
My meatloaf cracked while baking. What did I do wrong?
Don’t worry, a small crack or two is common and doesn’t affect the taste at all! It usually happens if the meat was rolled a little too tightly or if the oven temperature was a bit high. To minimize cracking, make sure your filling is spreadable (not too thick) and try lowering your oven temperature by 10°C next time. It’s still going to be delicious.
Can I freeze the cooked Roulade Meatloaf?
Yes, it freezes beautifully. Let the baked and cooled meatloaf slices come to room temperature, then arrange them in a single layer on a parchment-lined baking sheet and “flash freeze” for an hour. This prevents them from sticking together. Then, transfer the frozen slices to a freezer bag. They’ll keep for up to 3 months. Thaw in the fridge overnight and reheat gently in the oven or microwave.
Why did my filling leak out during baking?
A little bit of cheese melting out is normal, but a major leak usually means the seal wasn’t tight enough. Make sure you’re leaving that clean border on the starting edge and really pinch the ends closed firmly after rolling. Also, avoid overfilling—a thin, even layer is key. Using the plastic wrap to get a tight initial roll is your best defense against leaks.
Roulade Meatloaf
Impress your guests with this stunning Roulade Meatloaf recipe. A savory meat roll with a cheesy spinach filling, baked and sliced to reveal a beautiful spiral. Get the recipe now!
Ingredients
For the Meat Mixture:
-
900 g ground beef (80/20 blend for best flavor and moisture)
-
1 large egg (lightly beaten)
-
100 g breadcrumbs (Panko work great for a lighter texture)
-
1 small yellow onion (finely grated or minced)
-
2 cloves garlic (minced)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
kosher salt and freshly ground black pepper (To taste)
For the Filling:
-
150 g fresh spinach (roughly chopped)
-
120 g cream cheese (softened)
-
100 g sun-dried tomatoes in oil (drained and chopped)
-
100 g shredded mozzarella cheese
-
50 g grated Parmesan cheese
-
2 cloves garlic (minced)
Instructions
-
Start by laying a large piece of plastic wrap, about 50 cm long, on your work surface. In a large bowl, combine the ground beef, egg, breadcrumbs, grated onion, minced garlic, Worcestershire sauce, Dijon mustard, smoked paprika, oregano, salt, and pepper. Use your hands to mix everything gently but thoroughly—you want it uniform without squeezing the life out of the meat. Once combined, place the meat mixture in the center of the plastic wrap.01
-
Pat the meat into a rough rectangle. Now, place a second, equally large piece of plastic wrap on top of the meat. Using a rolling pin, roll the meat out into a rectangle that’s roughly 30 cm by 25 cm and about 1 cm thick. The plastic wrap prevents any sticking and makes this process incredibly easy. Try to get the thickness as even as possible for a consistent roll. Once rolled, carefully peel off the top layer of plastic wrap.02
-
In a medium bowl, combine the softened cream cheese, chopped spinach, sun-dried tomatoes, mozzarella, Parmesan, and minced garlic. Mix it well until it forms a cohesive, spreadable paste. Using a spatula or the back of a spoon, spread this filling evenly over the entire surface of the meat rectangle, leaving a 2.5 cm border along one of the longer edges—this is where you'll start your roll, and the border will help seal it.03
-
Using the bottom layer of plastic wrap to help you, start tightly rolling the meatloaf from the long side opposite the clean border. Lift the plastic wrap and gently push the meat forward, tucking it in as you go—think of rolling a sushi mat. Keep it snug. Once fully rolled, the seam should be on the bottom. Pinch the ends closed to seal in all that cheesy goodness.04
-
Preheat your oven to 190°C. Carefully transfer the rolled meatloaf, seam-side down, onto a parchment-lined baking sheet. You can use the plastic wrap to help you lift and guide it. You can brush the outside with a little olive oil or a glaze if you like (a mix of ketchup and Worcestershire is classic), but it's delicious plain, too. Bake for 40-50 minutes, or until the internal temperature reaches 70°C and the outside is beautifully browned.05
-
When it's done, pull the baking sheet from the oven. The aroma will be incredible. This is the hardest part: let the roulade rest on the pan for a full 10-15 minutes. This is crucial for letting the juices settle and the structure firm up. Then, using a sharp serrated or carving knife, slice it into 4 cm thick pieces to reveal that stunning spiral pattern. Serve immediately and enjoy the praise.06
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