Last Updated on
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
- tbsp olive oil
- 1 large shallot, diced
- 3 cup frozen chopped spinach
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp nutmeg
- 1 lb ground beef
- 1/2 cup bread crumbs
- 1 egg
- 1/2 tsp each salt, pepper, garlic powder and Italian seasoning
- 1/8 8 oz block mozzarella cheese, sliced (or 1 c. shredded mozzarella)
- 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.
- Meanwhile, combine ground beef, bread crumbs, egg, salt, pepper, garlic powder and Italian seasoning in a large bowl. Mix together until fully incorporated.
- Press ground beef mixture into a rectangle on a baking sheet or other easy-to-clean surface.
- Layer cheese on top of ground beef, leaving about a 1/2 inch edge all around. Scoop cooled spinach mixture on top.
- Roll up jelly-roll style, pressing together tightly as you roll.
- 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.