SGCC Rewind: Meatloaf Involtini

Monday, January 18, 2010


One of the very first recipes I ever posted here at SGCC was for this Meatloaf Involtini.  I created the recipe over two years ago for National Meatloaf Appreciation Day, sponsored by Serious Eats.  Since then, I’ve tweaked and poked the recipe here and there to make it even more fabulous than it originally was.  I’ve also acquired a much nicer camera and vastly improved my photography skills!  I’m getting ready to feature this dish in my next cooking class, so I thought it was the perfect time to try to get some better pictures and share it with you again.

Don’t let the fancy name fool you.  Meatloaf Involtini is nothing more than a basic meatloaf stuffed with cured meats, cheese, garlic, herbs and pine nuts.  The loaf is rolled up “jelly roll style” and baked in a little shower of tomato sauce.  It is a dish that is not difficult to make, yet looks quite impressive. The only tricky part is the rolling.  I find that if you pretend it is a giant sushi roll, and use the “tuck and roll” technique, it usually works out pretty well. 


Another little trick I’ve found is that after the meatloaf has been rolled and is in position on the baking sheet,  I trim away the excess parchment paper, leaving the portion that the loaf is resting on.  Then, I bake the meatloaf right on the parchment.  This prevents the baking sheet from getting all burned during baking.  It also makes moving the meatloaf to a serving platter or storage container a snap.  Just lift up the ends of the parchment and slide!  Once your meatloaf has reached it’s destination, pull out the parchment and throw it away.  (Sometimes I’m so clever, I scare myself!)


Like all meatloaves, this one gets even better with age.  So, go ahead and make the whole recipe.  The leftovers make a great sandwich or filling for stuffed shells!


Meatloaf Involtini (Stuffed Meatloaf)

For the meatloaf:

2 tablespoons butter
1 tablespoon olive oil
1 large sweet onion, diced
1 teaspoon dried Italian seasoning blend*
1 lb each of ground chuck, veal and pork
1 cup Italian-style bread crumbs, regular or panko
1/2 cup grated Parmesan cheese
1/2 cup minced flat leaf parsley
2 eggs, lightly beaten
3 tablespoons milk
2 teaspoons salt
1 teaspoon ground black pepper
3 cups tomato sauce

For the filling:

1/2 cup Italian style bread crumbs, regular or panko
1/2 cup grated Parmesan cheese
1/2 cup minced parsley
3 cloves minced garlic
3 tablespoons pine nuts
1 egg, beaten
1/4 pound hot capicola, sliced thinly
1/4 pound Prosciutto di Parma, sliced thinly
1 large fresh mozzarella, sliced thinly


Preheat oven to 325 degrees.

1.  Heat a skillet over medium heat.  When hot, add butter and olive oil.  When butter is melted and starts to bubble, add onion and sauté for about 5-6 minutes, until onions start to get soft and golden.  Add Italian seasoning and sauté 2-3 minutes more.  Remove from heat and set aside to cool.
Prepare the meatloaf by mixing all ingredients, except tomato sauce, together in a large bowl until well combined.  The meat mixture should be moist, but should hold together.  If it seems a little too wet, add a little more bread crumbs.  If it seems too dry, add a tablespoon or two more of the milk.

2.  Line a baking sheet with parchment paper, leaving at least 2 extra inches hanging over each end. Spread the meat out onto the baking sheet, and flatten it, gently nudging it outward until it is about 1/2 inch thick. Chill for at least 30 minutes.

3.  In a small bowl, mix the first 6 filling ingredients together until it resembles a dry paste. Rub the mixture with your fingers to release the flavors. Spread paste evenly on top of meat, leaving a 2-inch border at each end.  Layer the capicola, prosciutto and mozzarella on top.

4.  Take hold of parchment paper on one end and very carefully begin to roll up the meatloaf. Use the paper to help, gently tucking the meat under as you roll. Pinch the seams a bit to seal any openings in the meat. Carefully rotate the meatloaf one-quarter turn so that it is lying lengthwise on the pan.  Trim away the parchment paper until you have just a rectangle about 2 inches wider and longer than the meatloaf.  This will help you remove the meatloaf to a serving platter or storage container later.

5.  Pour 2 cups of the tomato sauce over the top of the meatloaf.  Reserve the rest for later.

6.  Bake for approximately 90 minutes, until nicely browned. You want to make sure the internal temperature of the meatloaf is 160 degrees F., as that is the optimal for safe, yet moist and juicy ground beef. You will need to use a meat thermometer to check for this.

7.  Slice and serve with reserved tomato sauce.

*If you can’t find an Italian seasoning blend or would prefer to make your own, you can do so as follows:

Italian Seasoning Blend

2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried marjoram
2 teaspoons dried rosemary
1 teaspoon thyme

Combine all the ingredients in an empty spice jar or a small resealable container.  Use to give your cooking an Italian Flair.


24 responses to SGCC Rewind: Meatloaf Involtini

  1. On January 18, 2010 at 10:22pm, Lys said...

    I never thought a meatloaf could be prepared like this – very impressive!!

  2. On January 18, 2010 at 10:43pm, Jennifer said...

    I LOVE the idea of stuffing meatloaf!!!! I do it to various meats all the time but it never occured to me to do it to meatloaf! Cant wait to try this!!! :)

  3. On January 18, 2010 at 11:04pm, Tangled Noodle said...

    I sometimes get a craving for meatloaf that doesn’t last longer than a few bites. But I can’t imagine getting enough of this version! What a great idea to revisit earlier posts, photos and recipes to see how far one has come along. 😎

  4. On January 18, 2010 at 11:33pm, Rosa said...

    That meatlof involtini looks really scrumptious and comforting! a lovely dish!



  5. On January 18, 2010 at 11:41pm, Ciaochowlinda said...

    OMG What a fantastic idea. This would be a huge hit with everyone in my family.

  6. On January 19, 2010 at 12:12am, Steph said...

    Wow, that’s such a pretty meatloaf!

  7. On January 19, 2010 at 5:57am, bellini valli said...

    This is absolutely delicious Susan. Not sure if it can any better than this on these cooler winter days.

  8. On January 19, 2010 at 10:44am, Rachel (S[d]OC) said...

    That looks just beautiful. I really jumped up with appreciation when I saw the pine nuts peeking out of the meat in the first photo.

    I remember seeing something very similar to this on a cooking show that also featured an omlet rolled up in the stuffing. Might be a fun idea to play with. It would be hard to improve on thoese delicious meats and cheeses and seasonings though.

  9. On January 19, 2010 at 1:55pm, noble pig said...

    Now that is the best meatloaf I’ve ever seen. EVER!

  10. On January 19, 2010 at 2:04pm, Nanc TWoP said...


    Great choice for a winter day, and this one

    is definitly a keeper – thanks for reposting it!

    :) Nanc

  11. On January 19, 2010 at 3:44pm, Eliana said...

    This looks incredible. Wish I could have a hunk of this for dinner tonight.

  12. On January 19, 2010 at 4:30pm, Manggy said...

    Time warp! I liked the retro post 😉 That was before we met! I love the herbs and slices of mozzarella in the middle, makes for a great surprise over the usual MEATMEATMEATloaf! :)

  13. On January 19, 2010 at 6:20pm, pigpigscorner said...

    oh my..this is a must try!

  14. On January 19, 2010 at 6:39pm, Joan Nova said...

    Susan – This looks delicious and the photos are great. Lucky students…I presume they get to eat after class.

  15. On January 19, 2010 at 11:57pm, Ivy said...

    The meatloaf looks great and love the mozarella in it.

  16. On January 20, 2010 at 11:53am, The Food Hunter said...

    You just brought meatloaf to a whole new level. I love it!

  17. On January 21, 2010 at 1:12pm, Jenn AKA The Leftover Queen said...

    This looks so nice and comforting!

  18. On January 21, 2010 at 11:02pm, peter said...

    A fine recipe worth revisiting. I’ve been updating some of my old dishes as well.

  19. On January 22, 2010 at 12:33am, Mary said...

    Oh my gosh that looks DELICIOUS! I love meatloaf. I love meatloaf sandwiches. It never occured to me to sandwich something IN the meatloaf! I am definitely going to have to try it!

  20. On January 22, 2010 at 2:14pm, Jenni said...

    Yum! I can see its being open to all sorts of interpretation, too–what a great technique. Besides, almost anything rolled up looks all fancy, so even though it’s meatloaf, it would still be appropriate for company! :)

  21. On January 22, 2010 at 7:51pm, Kathleen said...

    Oh wow your meatloaf looks fab! I adore meatloaf. I think it’s the best of comfort food!

  22. On January 23, 2010 at 2:11am, marcellina said...

    Great meatloaf! It must be delicious with the mozzarella and herbs in the middle! By the way, I have something on my blog for you.

  23. On January 23, 2010 at 1:19pm, Louise said...

    Oh yum … you clearly appreciate the fruits, I mean meats, of your labor. The baking tip with the parchment paper is sure helpful.

  24. On March 16, 2011 at 2:56am, Mayajo said...

    This is so unique, the sauce makes it so lovely, very meaty ^_^

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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