Easy Meat Roll, a low-carb meal prep that saves time, fits your fridge, and keeps the whole family healthy. A high protein recipe.
Ingredients
The Meat Base
- 1.5 lb Ground beef.
- 1 tsp Sea salt.
- 1 tsp Garlic powder.
- 1 tsp Dried oregano.
- 1 tsp Dried thyme.
- 1 tsp Dried mint.
- 1/2 tsp White pepper.
- 2 tbsp Whole milk. Or a plant-based milk of your choice.
The Filling
- 2 Fresh sausages. Remove casings if they are too thick.
- 4 Slices Bresaola or Prosciutto
- 3 Slices Gouda cheese Or your favorite melting cheese.
- 12 Thin wild asparagus spears.
The Sauce
- 1 Garlic clove.
- 2.6 oz Spring onion Approx. 1 large green onion or scallion.
- 3.5 oz Leek Approx. 1 medium leek, white and light green parts.
- 3.5 oz Carrot Approx. 1 medium carrot.
- 7 oz Diced canned tomatoes Approx. half a standard 14.5 oz can.
- 1 tbsp Extra Virgin Olive Oil EVOO.
- 3/4 cup Chicken or vegetable broth.
- 1/2 tsp Turmeric
- 1 pinch Ground white pepper.
- 1 pinch Sea salt.
- 1 tbsp Cream cheese Optional, for a creamier finish.
Instructions
Assembling the Meat Roll
In a large mixing bowl, combine the ground meat with all the spices and sea salt. Add the milk and knead the mixture thoroughly until well combined.
Place the seasoned meat in the refrigerator for a few minutes while you prep the filling. This helps the proteins bind so the roll holds its shape better.
Spread a large piece of plastic wrap (cling film) over your kitchen counter. Place the meat on the film and flatten it manually into an even rectangle.
Arrange the filling ingredients neatly in the center of the rectangle. Start with the slices of cecina, followed by the cheese. Place the fresh sausages in the middle and the asparagus spears right next to them.
Using the plastic wrap to help you, carefully roll the meat over the filling. Ensure the roll is uniform in thickness and sealed on all sides. Remove the plastic wrap before cooking.
Place the meat roll in a baking dish and bake at 350°F (180°C) for 30–35 minutes. While it bakes, you can prepare the vegetable sauce.
Preparing the Vegetable Sauce
In a small pot, sauté the julienned spring onion and leek with a tablespoon of Extra Virgin Olive Oil (EVOO) until softened.
Add the peeled and chopped carrot. Sauté for a few more minutes to develop the flavor.
Stir in the diced canned tomatoes and let them cook down slightly.
Add the turmeric and other spices. I love using turmeric here because it provides a vibrant color and deepens the flavor profile.
Pour in the chicken or vegetable broth and let the sauce simmer for 10–15 minutes.
Blend the sauce until smooth using an immersion blender. For an extra creamy and silky finish, stir in a tablespoon of cream cheese (optional).
