A couple of years ago for Mothers Day, I asked my family and friends to share any special recipes, from their Moms, aunts or sisters that were special to them. My cousin Ofelia Lopez shared her sister Leticia’s recipe for “rollo de carne.”
It’s basically a meatloaf, stuffed with salami, spinach and cheese. Then it’s all wrapped with bacon! Wow! When she first sent me the recipe, I knew I would have to invite friends over to share this tasty, and very hearty dish, LOL! You can most certainly cut the recipe in half for a smaller family of four. I am looking forward to preparing again this fall and adding my own twist to it. Don’t you just love family recipes? Gracias a mis primas Ofelia y Leticia!
Rollo de Carne-Bacon Wrapped Stuffed Meatloaf
- 2 pounds 80/20 ground chuck
- 1/2 cup bread crumbs
- 6 tablespoons ketchup
- 1 cup finely diced white onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 6 ounces salami sliced
- 6 ounces cooked spinach squeeze all the liquid out
- 8 ounces Manchego cheese shredded (I used sliced pepperjack cheese; I could not find Manchego)
- 1/2 pound bacon
- If using fresh spinach, cook it, strain all the liquid out and let it cool. Preheat the oven to 350ºF.
- In a large bowl, combine the beef, bread crumbs, ketchup, onions, salt, pepper, garlic powder and red pepper flakes. Using your hands, mix all the ingredients well, set aside.
- Line a baking pan with easy release foil paper. Transfer the beef onto baking sheet and spread it out with your hands to an 11×14 size, more or less. Lay the salami slices out evenly, then the cheese, finally the spinach.
- Using the foil paper to help you, start to form a roll, using the paper to push the meat forward. Once you have it rolled, add the bacon slices over top. Take the foil paper and wrap it around the meat roll as tight as you can without squeezing it too much. Transfer the meat roll to a smaller baking dish.
- Bake for 1 hour, open up foil to expose bacon and broil for a few minutes to crisp up the bacon. Never leave the broiler unattended. Remove from oven and let sit for 20 minutes before slicing. Yields up to 8 servings. Serve with your favorite side of potatoes, rice or veggies.
If I use fresh spinach from a bag, why do need to cook it first? If it cooks for an hour won’t it be cooked? Can’t wait t try this recipe.
Well, it’s because you want the spinach to be more compact when you are adding the filling. It’s easier to roll also.
Could I make this and freeze half of it since there is only 2 of us???