Great one dish meal. Broccoli and Cream Cheese pairs nicely with ground beef.
My kids are super picky and they don’t like vegetables, this was the way of getting them to eat broccoli.
I’ve been making this recipe for more than 15 years and this is one of our family favourites and we never have leftovers.
- 1 Egg
- 1 Onion - (small diced)
- 2 cloves Garlic - minced
- 2 slices Sliced Bread - (soaked in milk)
- 1/2 tbsp Bread crumbs
- Salt - to taste
- Broccoli - cooked in salted water - if using the frozen one no need to boil
- Garlic - minced (optional)
- 1 Brick Cream cheese
- Olive oil - (optional)
- Chop the onion using an Electric Chopper or the Food Processor to just add the other ingredients and mix afterwards.
- Soak bread in milk in a Bowl. Slices of bread soaked in milk are used to help bind the meat together. Blending in dry bread will take away some of the moisture from the meat.
- Gently squeeze out any excess milk from bread.
- Then add all other ingredients and mix until well combined. I use the Food Processor to make it easier.
- Cut Broccoli in florets or chopped. If desired, you can add Minced Garlic.
- On a piece of heavy duty Aluminum Foil, pat beef mixture into a 14 in. x 10-in. (35 cm x 25 cm) rectangle.
- Cover with broccoli and cream cheese pieces, to within 1/2 in. (1-2 cm) of edges.
- Roll up, jelly-roll style, peeling foil away while rolling.
- Seal seam and ends.
- Place in a Casserole Dish.
- If desired, you can Brush some olive oil over the meat roll before baking to create a tangy glaze.
- Bake, uncovered, at 400°F (200°C) for about 30 minutes or until meat is golden brown. I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
- After removing the meat roll from the oven, let it rest for five minutes before cutting into it. It's best to let the meat roll rest before cutting into it. This gives the juices time to redistribute and settle. Slice into it too soon and the juices will seep out, leaving you with a drier meat roll.
Store any meat roll leftovers in the refrigerator, wrapped in Aluminum Foil, for up to four days. Freeze the meat roll for up to four months.
Make single-serving mini- meat roll by dividing the meat mixture into quarters and placing them on a baking sheet. Smaller rolls may cook more quickly, so check them after 15-20 minutes of cooking to see if they are done.
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