Description
Wrap Meat is a savory, satisfying dish featuring seasoned ground meat, vegetables, and cheese rolled in thinly sliced vegetables or pastry, then baked to golden perfection. It’s a hearty, versatile alternative to traditional meatloaf or lasagna.
Ingredients
Units
Scale
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tbsp tomato paste or 1/2 cup marinara sauce
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 6–8 slices cheese (mozzarella, provolone, or cheddar)
- Thinly sliced zucchini, eggplant, or cooked lasagna sheets (enough to form a rectangle)
- Fresh parsley or basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until soft.
- Add ground meat and cook until browned. Drain excess fat.
- Stir in bell peppers, tomato paste or marinara, salt, pepper, and Italian seasoning. Simmer for 10 minutes until thickened.
- Lay out vegetable slices or lasagna sheets on parchment paper, overlapping to form a rectangle.
- Spread meat filling over the center, leaving borders. Top with sliced cheese.
- Carefully roll into a log, tucking the sides in as you go.
- Bake for 25–30 minutes until golden and cooked through.
- Let rest 5–10 minutes before slicing. Garnish with chopped parsley or basil.
Notes
- Use parchment to help roll tightly and prevent sticking.
- Add cooked rice or quinoa to the filling for more texture.
- Use vegan cheese and plant-based meat for a vegan version.
- Let cool before slicing for cleaner cuts.
- Freeze baked slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg