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Rollo de Carne-Bacon Wrapped Stuffed Meatloaf

Thanks to my cousin Leticia for sharing her recipe with me! You better be hungry!
Servings 8 Servings


  • 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.