I love this version of meatloaf. The mushy and thick mixture in a fresh and soft roll is so mouthwatering. It is an unusual spin to your regular meatloaf. Super easy to prepare and the result is amazing!
Nutrition & Points : Serves : 10 (10SP)
2 pounds lean ground beef, low fat
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
HOW TO MAKE STUFFED MEATLOAF ROLL
Step 1: Combine the beef, crumbs, egg, onion, salt, and oregano in a large bowl. Stir in half of the tomato sauce and set aside.
Step 2: Cut inches long the 2 pieces of waxed paper.
Step 3: Unroll and do not separate a crescent roll dough. Then, lay end to end on top of the wax paper and top it with the second piece of the wax paper.
Step 4: Use a rolling pin to roll the dough out. The thickness of the dough should be half of what it was originally.
Step 5: Put the beef mixture in the middle of the dough and sprinkle with cheese. Top with bell pepper, mushrooms, olives, and the rest of the tomato sauce.
Step 6: Poll the meat up in a jelly-roll manner. Start at the narrow end and use the wax paper to help.
Step 7: Place the rolled dough seam side up in a 9 1/4 x 5 1/2-inch non-stick bread pan.
Step 8: Place inside the oven and bake at 375 degrees F for 30 minutes. Make sure to drain any accumulated fat. And bake for another 30 minutes.
NOTE: You can use pizza dough, too. It will be thicker compare to the crescent roll dough. Also, you can use saran wrap instead of wax paper. But make sure to not leave them on.