Prep time: 30 minutes.
Cook time: 50 minutes.
One thing I enjoy about social media and the internet in general is the spread of ideas. Especially recipe ideas. These days it’s less of reading than watching, and even though smell isn’t a thing yet, the visual aspect of the meal is wholly enticing.
So. Thanks to an online/social-media video, I made this entrée.
I’m sure if you looked it up you could find the/many recipe(s).
In my instance, I — as usual — tweaked the recipe to my liking. I tend to flavor all of my meat the same way, so I did that last night. The recipe called for 2lbs of ground beef, green pepper, white onions, 16 slices of bacon, salt, pepper, cayenne pepper, oregano, provolone and garlic powder.
I used 1lb ground beef, 1lb of meatloaf mix (veal, beef, pork), an orange pepper, sweet onion, soy sauce, some red cooking wine, salt, pepper, sugar, garlic powder, provolone cheese, herbes de florence, a tiny bit of red pepper flakes, 12 slices of bacon, and A‑1 sauce.
The reason for the changes are taste preference, green peppers give me awful heartburn, I can’t tolerate spicy things, I don’t like oregano, and instead of one giant one, I’d be making 2: one for me and one non-dairy version for a non-dairy person.
In my excitement, I forgot to take more pictures. Buh. But, here you go!
Results: amazing flavor! I LOVED it! The provolone was PERFECT and MELTED so yummy! The green pepper would have given it more kick, but I’m happy with only minor heartburn. The bacon was crunchy! Mine in particular was actually too big even though it was half the size of the original recipe! The non-dairy version ended up being too dry because there was no cheese in it. The A‑1 ended up spilling out during cooking.
Fixes: If I were to do it again, I’d line the non-dairy one with spinach to help keep the sauce inside and not soaking into the meat as much, as well as paying attention to the plugging the ends of the roll with meat.
Highly recommended and easy to make.