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How To make Meatloaf Bracciole
1 Can Sliced mushrooms, drained, liquid reserved --
4-oz. 1 Pound Ground beef
1/2 Cup Dry bread crumbs
1 Egg
1/4 Teaspoon Garlic powder
1/2 Teaspoon Salt
4 Strips Bacon, cooked, grease reserved
1 Teaspoon Dried parsley
1/2 Teaspoon Dried oregano leaves
1/2 Teaspoon Basil leaves
1/2 Teaspoon Thyme leaves
2 Tablespoons Dry bread crumbs
1 Small Onion
diced, 1/2 cup
1 Cup Mozzarella cheese, 4 ounces :
Coursly grated
1 Can Tomato sauce -- 16 oz.
1. Add water to mushroom liquid to make 1/2 cup.
2. Combine beef, 1/2 cup breadcrumbs, egg, water, garlic and salt. Refrigerate.
3. Crumble bacon. Mix parsely, oregano, basil, thyme, and breadcrumbs.
4. Pat meat into 12"x8" rectangle on waxed paper.
5. Drizzle grease on meat. Sprinkle with herb mixture. Next sprinkle with bacon, onion, mushrooms, and cheese.
6. Starting with short end, roll meat, jelly-roll fashion, using paper as a guide. 7. Place seam side down in a 13"x9"x2" baking dish. Pour tomato sauce over, cover with foil and bake for 50-60 minutes at 350'.
How To make Meatloaf Bracciole's Videos
How to make Italian Meatloaf - Recipe by Laura Vitale - Laura in the Kitchen Ep. 102
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
How to Make BRACIOLE | Authentic Italian Recipe
#braciola #italian #recipe
Check out Eva's Homemade Pasta Guide here!
How to Make BRACIOLE | Authentic Italian Braciola Recipe
As a non-Italian, braciola is kind of a weird dish. A thin piece of meat wrapped around bread, raisins, nuts and cheese? Who thought of such a thing? They must have been a genius, though, because it's DELICIOUS!
This week, Eva's teaching us how to make it! This is one to try, trust me.
If you enjoy this video, please give it a thumbs-up and subscribe to the channel for weekly Italian recipes!
00:00 How to Make Braciole
00:38 Braciola Ingredients
02:09 Prepping the Meat
03:15 Stuffing the Braciola
06:09 Rolling the Braciola
08:02 Soffritto
10:06 Cooking the Braciole
10:58 Adding the Wine: White or Red?
11:35 Adding the Tomatoes
12:55 Time to Let Them Cook!
13:25 Ready to Serve
14:12 Buon Appetito!
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BRACIOLE RECIPE -
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Beef Braciole - Italian Stuffed Rolled Steak
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The Perfect Mortadella Meatloaf Recipe Presented by Volpi Foods
The Perfect Mortadella Meatloaf Recipe Presented by Volpi Foods
Meatloaf. Here in America, this is nostalgia incarnate. Ketchup or no ketchup, with a side of mashed it's the reigning King of Comfort Food. If you haven’t mastered one yet, make this one. The addition of mortadella (when has adding more pork to something ever made it worse?) makes this one so flavorful that you’ll never make another version without it. Our optional glaze is made with orange marmalade, which pairs perfectly with the pistachios in both the mortadella and the extra handful we threw in.
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DELICIOUS Polpettone | Italian Style Meatloaf
Watch and learn how Italy makes meatloaf! This awesome dish known in Italy as a Polpettone, is overstuffed with mouth-watering ingredients. So delicious and filling you will come back for seconds, and thirds…
INGREDIENTS
-- Meat Mixture --
ground veal - 1½ pounds
eggs – 3
bread crumbs – 1 cup
Italian parsley -
garlic – 2 cloves, minced
pecorino cheese – ½ cup
salt – a pinch
pepper – a pinch
-- Stuffing --
zucchini – 2 small, thinly sliced
pecorino cheese – ½ cup
eggs – 4, boiled
black forest ham – 6 slices
provolone cheese – 6 slices
Italian parsley -
DIRECTIONS
in a large bowl, add the 1½ pound of ground veal, 3 eggs, 1 cup of bread crumbs, a few shakes of Italian parsley, 2 cloves of minced garlic, ½ cup of pecorino cheese, a pinch of salt, and a pinch pepper. Mix with your hands until well combined.
on a large piece of parchment paper, flatten the meat mixture into a large rectangle shape – doesn’t have to be perfect.
add a layer of black forest ham
add a layer of sliced zucchini
place the 4 boiled eggs on the end closest to you
sprinkle cheese throughout
add a layer of the sliced provolone cheese
sprinkle parsley over
form the meet into a log type shape – watch Nonna for some good technique
drizzle with olive oil
wrap the formed polpettone in parchment paper
place the wrapped polpettone in a large foil lined pan, and bake at 425 for 45 minutes
TIP: serve with nonna’s famous red pepper tomato sauce
Mangia!
MUSIC
Sardana Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Rachael Ray's Sicilian Sunday Braciole
This braised Sunday roast gets stuffed with a currant-and-pine nut-studded bread crumb combo before settling in for a period of slow-cooking to let the flavors develop.
For more follow the hashtag #RachaelRayShow