Italian Meatloaf Roulade

• Meat

  • 2 lbs 95% lean ground beef, lean

• Produce

  • 8 Basil, large leaves of fresh
  • 1 tbsp Garlic powder
  • 1/2 cup Onions

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 15 oz can Tomato sauce, no sodium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tsp Italian seasoning
  • 1 (12 oz jar Red peppers, roasted
  • 3/4 tsp Salt
  • 1 pinch Salt

• Bread & Baked Goods

  • 3/4 cup Whole wheat bread crumbs or panko

• Dairy

  • 1 1/3 cups Mozzarella cheese

Found on thefoodieandthefix.com

Description

Directions

• Preheat your oven to 375 degrees. Spray a 9X13 baking dish with cooking spray and set aside.
• In a blender, combine the tomato sauce with the drained, roasted red peppers and a pinch of salt and blend until smooth. Set aside.
• In a large bowl, gently mix together the beef, bread crumbs, eggs, salt, garlic powder, Italian seasoning, black pepper and onions until fully combined.
• Lay out a large sheet of wax paper on your table (this will help you to roll your meatloaf - its pretty tough without it, fyi). Place your meatloaf mixture on top and spread it out with your hands until youve got a rectangle thats about 9 wide and 1/2 thick (sorry I forgot to measure how long it was but as long as you make it 1/2 thick and about 9 wide, it wont really matter because youll be rolling it up anyway!)
• Lay out your basil leaves on top of the meatloaf and sprinkle the entire thing (leaving a bit of a cheese-free border) with mozzarella.
• Using one end of the wax paper, roll your meatloaf as you would a pumpkin roll or jelly roll.
• Carefully put it in your prepared baking dish, seam side down. Top with the blended sauce and bake uncovered for one hour or until cooked through in the center. Top with some extra chopped basil if you have some and voila!

Nutrition