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Sunday Suppers

Meat Roll Napoli

A tender, smoky-cheese-filled meat roll under a sweet tomato glaze. Sunday-supper comfort, slice by slice.

Prep Time
20 minutes
Cooking Time
45–55 minutes
Total Time
About 1 hour 15 minutes, including rest
Servings
4–6 servings
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Meat Roll Napoli

There is a small surprise tucked inside this old-fashioned meat roll: a warm center of Garfield’s Smoked Cheese. The meat mixture is gently seasoned with garlic, parsley, and Parmesan, then wrapped around the cheese and brushed with a simple ketchup-and-brown-sugar glaze.
It is a little more special than an everyday meatloaf without asking much more of the cook. Let it rest before slicing, bring along a bowl of potatoes, and leave room for someone to ask for the end piece.

Directions

  1. PREHEAT Heat the oven to 350°F. Line the rack of a broiler pan with foil and make several small slits so drippings can drain into the lower pan. Set the pan on a stable work surface.

  2. COMBINE In a large bowl, combine the beef, bread crumbs, parsley, Parmesan, and pepper. In a second bowl, whisk together the milk, eggs, and garlic. Add to the beef and mix just until evenly combined.

  3. FILL Pat the meat mixture into a broad, even rectangle on the prepared foil. Arrange the smoked cheese in a line down the middle, leaving a border at each end. Fold the meat over the cheese and gently seal the seam and ends to make a loaf.

  4. BAKE Bake for 30 minutes. Meanwhile, stir the ketchup and brown sugar together in a small bowl.

  5. GLAZE Brush the glaze over the meat roll. Return to the oven for another 15–25 minutes, or until a food thermometer inserted into the thickest part of the meat, away from the cheese center, reads 160°F. Oven time will vary with the shape of the loaf.

  6. REST & SLICE Let the meat roll rest for 10 minutes before cutting thick slices. Spoon any extra glaze from the pan over the top and serve.

Smoked CheeseComfort FoodFamily Favorites

From Garfield’s original recipe collection.

A little more inspiration.

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