Spinach & Mozzarella Stuffed Ground Beef Roll

Do you ever get an idea for a recipe in your head that turns out completely differently than how you first imagined? Happens to me all the time! Usually it’s because once I think of a recipe I over-think it to death and by the time I finally make it it’s changed in so many little ways since my first idea.

But sometimes, the idea stays exactly the same the more I think about it and only turns out differently as I begin putting it together. Sometimes I realize that what I thought made sense just doesn’t when I try to put it into action. And it’s best if I realize that before I actually begin putting it into action. (Take, for example, my Taco Pinwheel debacle.)

When I first had the idea for this stuffed ground beef roll, I envisioned pinwheel-style slices baking in the oven. It wasn’t until I started assembling it that I realized that probably wasn’t the best idea. First, I was afraid that they wouldn’t hold their shape while they baked. I was also worried that all of the cheese would melt out while they were baking. So, I shifted gears quickly and ended up being very pleased with the final product.

Spinach & Mozzarella Stuffed Ground Beef Roll

  • 1 T. olive oil
  • 1 large shallot, diced
  • 3 c. frozen chopped spinach
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/8 t. nutmeg
  • 1 lb. ground beef
  • 1/2 c. bread crumbs
  • 1 egg
  • 1/2 t. each salt, pepper, garlic powder and Italian seasoning
  • 1/2 8 oz. block mozzarella cheese, sliced (or 1 c. shredded mozzarella)

1. Heat olive oil in a small skillet. Add shallot and cook for 2 minutes. Stir in spinach, 1/2 t. salt, 1/2 t. pepper and 1/8 t. nutmeg. Cook for about 5 minutes, until spinach is fully thawed. Cool.

2. Meanwhile, combine ground beef, bread crumbs, egg, salt, pepper, garlic powder and Italian seasoning in a large bowl. Mix together until fully incorporated.

3. Press ground beef mixture into a rectangle on a baking sheet or other easy-to-clean surface.

4. Layer cheese on top of ground beef, leaving about a 1/2 inch edge all around. Scoop cooled spinach mixture on top.

5. Roll up jelly-roll style, pressing together tightly as you roll.

6. Place on a broiler pan or on a cooling rack on top of a baking sheet. Bake at 375 degrees for 30-35 minutes, until fully cooked. Let sit 5 minutes before slicing.

You may notice that the roll did come apart a bit as it cooked. If I was really wanting a perfect presentation, I’d probably tie the roll with some twine to help it keep its shape while it baked. But for just our family, it was perfect. The kids were quite impressed though and happily dug right into what they dubbed a “very fancy” meal.

4 thoughts on “Spinach & Mozzarella Stuffed Ground Beef Roll

  1. Our family-recipe meatloaf is stuffed like that, and I just put it in a loaf pan. Everything stays together as long as it rests for 10 minutes after it comes out of the oven (during which time we dump MORE cheese on top!).

    YUM!

  2. This looks delicious. However, maybe to keep it in a roll, I might not bring the filling so close to the edges and after rolling, wrap it in aluminum foil, with a few fork pricks to allow the fat to drain out.

    I’ve done this with leaf spinach, raw, in the beef roll, but not with the cheese, looks like that is next on my list!

    Thanx for the recipe.

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