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Stuffed Guts Meatloaf Roll : Easy Stuffed Guts Meatloaf Roll Recipe

Stuffed Guts Meatloaf Roll

A playful twist on classic meatloaf, this Stuffed Guts Meatloaf Roll features a savory filling of spinach, mushrooms, and mozzarella cheese, rolled into a delicious centerpiece that’s both impressive and easy to make.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf:
  • 2 lbs lean ground beef 85/15 is ideal
  • 1 cup plain breadcrumbs Panko or regular
  • 2 large eggs lightly beaten
  • 1/2 cup whole milk
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 2 tbsp ketchup plus more for glaze
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
For the "Guts" Filling:
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms finely chopped
  • 5 oz fresh spinach
  • 1 cup shredded low moisture mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Large skillet,
  • Baking Sheet with Rim
  • Parchment paper

Method
 

  1. Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with foil for easy cleanup, then place a sheet of parchment paper on top of it.
  2. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they’ve released their liquid and are beautifully browned, about 8 to 10 minutes. Add the spinach in handfuls, letting it wilt down before adding more. Cook until all the spinach is wilted, then continue cooking for another 2 minutes to evaporate any excess water.
  3. Transfer the mushroom and spinach mixture to a medium bowl. Stir in the mozzarella, Parmesan, salt, and pepper. Set aside to cool.
  4. Combine the breadcrumbs and milk in a large bowl. Let sit for about 5 minutes. Add the ground beef, beaten eggs, onion, garlic, ketchup, Worcestershire sauce, oregano, salt, and pepper. Using your hands, gently mix everything together until just combined.
  5. Transfer the meat mixture onto the parchment paper. Gently pat it out into a large rectangle, approximately 10x14 inches in size and 1/2 inch thick.
  6. Sprinkle the cooled mushroom and spinach filling evenly over the meat rectangle, leaving a 1-inch border around all edges.
  7. Using the edge of the parchment paper to help you, carefully lift one long edge of the meat and begin rolling it into a tight log, pressing the seam together to seal. Pinch the ends closed to keep the filling inside.
  8. Place the seam side down on the prepared baking sheet. Brush the top and sides with a thin layer of ketchup if desired. Bake for 50 to 60 minutes, or until a meat thermometer inserted into the center reads 160°F (71°C).
  9. Let the meatloaf rest for at least 10 minutes before slicing. Slice into thick 1-inch rounds to reveal the delicious "guts" inside.

Nutrition

Calories: 385kcalCarbohydrates: 12gProtein: 28gFat: 23gSaturated Fat: 10gCholesterol: 110mgSodium: 520mgPotassium: 420mgFiber: 2gSugar: 6gVitamin A: 210IUVitamin C: 10mgCalcium: 370mgIron: 2.3mg

Notes

This recipe is a fantastic meal prep option. Assemble the roll a day ahead and store it in the fridge, ready to bake. Leftovers are perfect for sandwiches.
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