Meatloaf Roulade

Prepare to meat your maker, 'cause we're rollin' up a classic.


  • Pesto:
  • 2 1/2 oz basil
  • 1/2 cup Parmesan
  • 1 tsp garlic paste
  • 1 small egg white (reserve yolk)
  • Beef roulade:
  • 2 pounds ground beef
  • 1 1/8 cups breadcrumbs
  • 1 tsp garlic paste
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 egg
  • 1 egg yolk
  • Provolone slices
  • Tomato and pepper sauce:
  • 1 (14 oz) can tomatoes
  • 5 oz roasted peppers, from a jar
  • 1 tsp garlic paste
  • 1/2 tsp salt
  • 3 tbsp milk
  • Extra basil, to serve


  1. Make the pesto: In the bowl of a food processor, add the basil, Parmesan and garlic, and process until finely chopped. Add the egg white and mix until combined, then set side.
  2. Assemble the roulade: In a large mixing bowl, add the ground beef, breadcrumbs, garlic paste, onion powder, salt, egg and egg yolk. Mix together with your hands then transfer it to a sheet of baking paper.
  3. Spread the meat out to form a rectangle, approximately 12 by 15 inches. Spread the pesto on top of this, then layer with the provolone slices. Roll up, ending with the outside seal underneath. Wrap tightly in foil and chill for one hour.
  4. Preheat the oven to 375 degrees. Place the roulade on a baking tray and cook for 30 minutes. Remove the foil and cook for an additional 30 minutes.
  5. Make the sauce: In a blender, add the peppers and tomatoes and blitz until smooth. Pour into a saucepan, add garlic paste and salt, and bring to a simmer. Let it reduce by one-third, then add the milk and simmer for another 5 minutes. Taste for seasoning, then keep warm until ready to serve.
  6. To serve: Transfer roulade to a serving plate and spoon the sauce over. Top with shredded basil before slicing to serve.