A hearty, cheesy baked meat roll made with seasoned ground beef, melty mozzarella and a savory tomato topping. The meat is flattened, filled, rolled, and baked until tender and golden. This style of rolled meatloaf is commonly prepared with a cheese filling and baked until the center reaches 160°F/71°C for ground beef.
Yield
6 servings
Prep Time
20 minutes
Chill Time
15–20 minutes
Bake Time
55–65 minutes
Total Time
About 1 hour 35 minutes
Ingredients
For the Meat Roll
2 lb (900 g) ground beef, preferably 85–90% lean
1 cup breadcrumbs
2 large eggs
1/3 cup milk
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp smoked paprika
1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp Worcestershire sauce
2 tbsp chopped fresh parsley
For the Cheese Filling
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/3 cup cream cheese, softened
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley
1/2 tsp Italian seasoning
For the Topping
3/4 cup marinara or tomato sauce
1/2 cup shredded mozzarella
2 tbsp grated Parmesan
1 tsp Italian seasoning
1 tbsp chopped parsley
Instructions
1. Prepare the oven
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish or line a baking sheet with parchment paper.
2. Make the meat mixture
In a large bowl, combine the breadcrumbs and milk. Let them stand for about 2 minutes.
Add the ground beef, eggs, onion, garlic, Italian seasoning, paprika, oregano, salt, pepper, Worcestershire sauce, and parsley.
Mix gently with your hands or a spatula until everything is evenly combined. Avoid overmixing, which can make the meat roll dense.
3. Shape the meat
Place a large sheet of parchment paper or foil on your work surface.
Transfer the meat mixture onto it and press into a rectangle approximately 12×16 inches.
Keep the thickness fairly even, especially around the edges.
4. Add the cheese
Spread the softened cream cheese over the meat, leaving about 1 inch around the edges.
Sprinkle the mozzarella, cheddar, Parmesan, and Italian seasoning evenly over the cream cheese.
5. Roll it
Starting from one of the shorter sides, carefully roll the meat over the cheese filling, using the parchment/foil to help guide it.
Roll firmly but gently.
Pinch the seam closed and tuck the ends underneath so the cheese stays inside during baking.
Place the roll seam-side down in the prepared baking dish.
6. Add the sauce
Spread the marinara sauce evenly over the top of the meat roll.
Sprinkle with mozzarella, Parmesan, and Italian seasoning.
7. Bake
Bake uncovered for approximately 55–65 minutes, depending on the thickness of the roll.
For food safety, the center of a ground-beef roll should reach 160°F (71°C).
If the cheese begins browning too quickly, loosely cover the top with foil.
8. Rest before slicing
Remove from the oven and let the meat roll rest for 10–15 minutes.
This helps the juices settle and makes the roll much easier to slice without the cheese spilling out.
Slice into 6 portions and garnish with fresh parsley.
Serving Suggestions
Serve with:
Roasted broccoli
Garlic green beans
Mashed potatoes
Roasted zucchini
Garden salad
Cauliflower mash
Steamed vegetables
Tomato-cucumber salad
For a lower-carb meal, serve with cauliflower mash and roasted vegetables instead of potatoes.
Nutrition Information
Estimated per serving, based on 6 servings:
Calories: ~520 kcal
Protein: ~43 g
Carbohydrates: ~15 g
Fat: ~31 g
Saturated Fat: ~14 g
Fiber: ~1–2 g
Sugar: ~3 g
Cholesterol: ~175 mg
Sodium: ~900 mg
Nutrition is an estimate and will vary according to the beef, cheese, breadcrumbs, and sauce brands used.
Nut Information
Nuts: None in the standard recipe.
Contains: Dairy, eggs, and wheat if regular breadcrumbs are used.
For a nut-free version: Use certified nut-free breadcrumbs and check the labels on the cheese and tomato sauce for facility/allergen warnings.
For gluten-free: Use gluten-free breadcrumbs and gluten-free Worcestershire sauce.
Helpful Tips
Don’t overfill: Too much cheese can escape while rolling.
Seal the edges well: Pinch the meat together around the filling.
Chill before baking: A short 15–20 minute chill makes the roll easier to handle.
Use parchment: It makes rolling considerably easier.
Rest before cutting: This keeps the slices intact and the cheese inside.
For extra flavor: Add finely chopped spinach, roasted red peppers, mushrooms, or cooked turkey bacon to the filling.
For extra cheesy flavor: Replace part of the mozzarella with provolone.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works well, but choose a variety that isn’t extremely lean so the roll stays moist.
Q: Can I prepare it ahead of time?
Yes. Assemble the roll, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it’s going directly from the refrigerator.
Q: Why did my cheese leak out?
The most common reasons are overfilling, rolling too loosely, or not sealing the edges properly.
Q: Can I freeze it?
Yes. Let the cooked roll cool completely, wrap it tightly, and freeze. Thaw overnight in the refrigerator and reheat until thoroughly hot.
Q: Can I make it without breadcrumbs?
Yes. You can use crushed pork rinds for a low-carb version, or another suitable binder.
Q: What temperature should the meat reach?
Ground beef should reach 160°F (71°C) in the center.
Q: Can I add vegetables?
Absolutely. Finely chopped spinach, mushrooms, bell peppers, or roasted red peppers work especially well, but cook moisture-rich vegetables first so they don’t make the roll watery.
Q: How should I store leftovers?
Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat until hot throughout.