DIY Network

Meatloaf Roll Finally—a new way to do meatloaf! From "B. Original" episode DBOR-136

This classic-looking meatloaf hides some tasty surprises.

Suburban comfort food gets a remake thanks to Michele Beschen and brother Rory Brown, who prove the traditional entrée doesn't have to be boring if you are willing to B. Original

The creative siblings mix an excellent meatloaf, then roll it out like a pie crust and layer it with deli ham and cheese. They then roll it up, wrap it in foil and bake. The final result looks just like the meatloaf we all grew up with—until they slice it open reveal the pinwheel of flavor inside.

You can B. Original in the kitchen, even with the humble meatloaf. Scroll down to see how.

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	Figure A
	Figure B
	Figure C
	Figure D
	Figure E
	Figure F

Meatloaf Roll

2-1/2 lbs. ground beef
3/4 -1 cup panko bread crumbs
1 tsp. salt
1/2 tsp. pepper
3 tsp. Worcestershire sauce
1 medium carrot, shredded
1/2 onion, minced or finely chopped
1 garlic clove, minced
1/3 cup ketchup
1 egg, beaten
1/3 cup flat leaf parsley, roughly chopped
2 pkgs. premium sliced deli ham, at room temperature
2 pkgs. premium sliced provolone cheese, at room temperature

• Preheat oven to 350 degrees.

• Set ham and cheese aside and combine all other ingredients in a large bowl. Mix thoroughly.

• Lay down a large piece of waxed paper on a flat work surface. Remove about 1/2 lb. of the meat mixture from the bowl and set aside. Place the remaining meat mixture on the paper, cover with a second sheet of waxed paper and roll the meat out with a rolling pin until you have a consistent rectangular shape about 1/2" thick (figure A).

• Remove the top sheet of waxed paper and place a layer of room-temperature ham on top of the meat mixture
  (figure B).

• Place a layer of room-temperature cheese on top of the ham layer (figure C).

• Using the waxed paper to keep the meat together, slowly roll the meatloaf. Keep one hand on the leading edge of the roll to prevent the ham and cheese from sliding down the meatloaf (figure D).

• Divide the meat mixture you set aside earlier into two approximately equal balls. Place one of these in each side of the rolled meatloaf and seal the sides. Also seal the seam along the rolled meatloaf (figure E).

• Wrap the rolled loaf in a large sheet of non-stick aluminum foil and fold the seams to seal. Make sure to wrap the foil tightly; it will help hold the loaf together during baking and also help keep it moist.

• Place the wrapped, room-temperature meatloaf in a large baking pan to catch any juices that leak out and bake for 1 hour at 350 degrees. Baking time will vary depending on your oven (figure F).

• After removing the meatloaf from the oven, let it rest of 15 minutes before serving.

Figure G

• To give your meatloaf a nice color, brush it with a layer of ketchup or thinned tomato paste and place under the broiler for a minute or two.

• Cut the meatloaf to expose the pinwheel pattern. You can add another element to this varied loaf by serving a slice atop a thin layer of chili. You can use store-bought chili or leftovers you already have.

• Take the traditional meatloaf sandwich to the next level by serving a cold slice as an open-faced sandwich on thick, crusty bread (figure G).