Medium

Mini meatloaf rolls with mozzarella and sun-dried tomatoes

Name: Mini meatloaf rolls with mozzarella and sun-dried tomatoes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, Italian
Ingredients: 250 g Minced beef; 250 g Minced pork; 180 g Mozzarella (well drained); 50 g Bread (crumb); 60 ml Milk; 3 g Garlic; 50 g Egg (1 without shell); 80 g Sun-dried tomatoes in oil (drained); 250 g Tomato sauce; 15 g Plain flour; 15 g Extra virgin olive oil; 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time60 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Beef and pork rolls with a mozzarella centre and sun-dried tomatoes, served with tomato sauce.

25 minprep

35 mincooking

4servings

2.515 kcalwhole recipe

629 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 60 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Nut-free and 6 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoiling

Appliances

OvenCasserole

Cuisine

Home-styleItalian

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in ironHigh in vitamin C

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Minced beef 250 g
Minced pork 250 g
Mozzarella well drained 180 g
Bread crumb 50 g
Milk 60 ml
Garlic 3 g
Egg 1 without shell 50 g
Sun-dried tomatoes in oil drained 80 g
Tomato sauce 250 g
Plain flour 15 g
Extra virgin olive oil 15 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste 2 g

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Let’s get cooking

Method

Preheat the oven to 200°C. Soak the bread in the milk for 5 minutes and mash to a paste without discarding liquid. Chop the garlic, sun-dried tomatoes and parsley.
Mix the beef and pork with the egg, soaked bread, garlic, tomatoes and half the parsley. Add salt and pepper. Form four rectangles on baking paper. Place mozzarella sticks in the centre and close the meat around them, sealing the ends and seam.
Dust the rolls with flour, place unwrapped on a baking tray and brush with oil. Bake for 25–35 minutes until the centre reaches 70°C for 2 minutes; check the meat around the cheese.
Heat the tomato sauce in a saucepan. Rest the rolls for 5 minutes, slice and serve over the sauce with the remaining parsley.