Meatloaf Bracciole

Meatloaf meets Italian bracciole in this rolled ground beef dinner that’s far more impressive on the plate than its ingredient list suggests.

The beef gets patted into a flat rectangle, then layered with a fragrant mix of parsley, oregano, basil, and thyme breadcrumbs, crumbled bacon, mushrooms, onion, and a blanket of grated mozzarella. Roll it up tight from the short end, jelly-roll fashion, and it goes seam-side down into the baking dish.

Canned tomato sauce poured over the top and a foil cover keeps everything moist while it braises for up to an hour. When you slice it, every piece reveals a spiral of herbs, bacon, and melted cheese. Serve it at the table in the pan and let people see what they’re getting.

Kitchen Tips

• Refrigerating the meat mixture before rolling (as the recipe calls for) makes it firmer and much easier to handle.
• Press the filling firmly as you roll to minimize air gaps that can cause the roll to separate during baking.
• Let it rest 10 minutes after baking before slicing so the juices redistribute and the roll holds together cleanly.