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Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta Recipe

Sicilian Stick to Your Ribs Meal: Meatloaf Brasciole (Roll Ups), Pasta, Broccolini and Ricotta

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Average Rating:

Total Reviews: 209

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  • on August 30, 2010

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    It was amazing, how fast and how gooit, wad is this roll, I love it and want to do it again for my borthday and for new year's eve

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  • on July 24, 2010

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    I made this for my husband and I today and followed the directions and ingredients exactly. I read all the raving reviews, but did not agree. The meatloaf was average, the pasta w/brocollini was less than desirable, just plain tasting. I must say on a brighter note that this was the 1st recipe of many of Rachel's that I felt this way. I still adore her and her show.

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  • on May 16, 2010

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    This was simple to make and easy to assemble. My husband raved. I made a simple tomato and mushroom sauce to go along and will try some of the variations suggested in the reviews. This is a great dish

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  • on April 23, 2010

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    My boyfriend used to say he hated meatloaf, based on childhood experiences that were too dry and too chewy, and I wanted to prove him wrong. Though it isn't traditional meatloaf, it is absolutely incredible! I omitted the raisins and used smoked provolone instead and could not be happier. A definite must-try!

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  • on February 27, 2010

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    I can no longer get ground veal at my grocer, so my sons suggested
    using ground bison instead. It's even better- gives a different taste.
    Also, you can leave off the "salad" part inside- we like it better that way.
    I have found that I can use chopped mushrooms, chopped green pepper, etc.
    as well. Like all her things- you can change some things to suit-
    just keep the basic ingrediants in the same proportions. I make this
    a lot- we all love it. I buy 1 lb packages of each meat, separate, wrap and
    freeze. We get two meals! Incidently, wrap your meat in freezer wrap-
    yes that old fashioned white wrap- shiny side in- and it will keep better
    without getting freezer burn. I have found this works for all meats and cuts
    except roasts- for some reason I can't get the wrap tight enough.
    It's cheaper than all those fancy machines that suck all the air out and takes
    up less room.

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  • on February 13, 2010

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    So good . . . so easy . . . 2 perfect things when you have a toddler underfoot. She ate this up to as did my husband who kept saying "this is amazing". We cook every night in our house everything from the basics to gourmet! This one cooks up like a basic recipe but tastes like something I would serve at the nicest dinner party! I used arugula instead of spinach bc I had it.

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  • on October 11, 2009

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    Just tried this meatloaf and it was great! I did cook it a little longer than called for and also added a little BBQ sauce to the top of it about half way thru the cooking time. (For me it was about 45-50 minutes It is well worth keeping and making again. Thanks!!

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  • on July 30, 2009

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    My hubby and I are not meatloaf fans, but this is the one dish he's always asking me to make. I've served it for guests, and they're always impressed. Easy to make and delicious. I use ham and spinach and lean ground beef--tastes just as yummy.

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  • on March 09, 2009

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    I took the raisins out because I don't like raisins and used baby spinach because I can't find arugula. My family LOVES this! I should make it more often. I make the pasta dish by itself sometimes for a quick dinner when my husband isn't home. I don't think I've ever made the pasta dish with the meatloaf before.

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  • on February 17, 2009

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    This was definitely not your traditional meatloaf. I love that it has a bit of a gourmet flair. I made the exact recipe the first time, but am not a big fan of proscuitto, so I now use crispy bacon instead. I also use baby spinach instead of arugula and the kids seem to enjoy it much better. Truly a big hit with my husband as it is very hearty and has alot of his favorite things rolled into one!
    Thanks Rachael!!

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