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. read more >>