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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

Showing 11-20 of 209

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  • on January 31, 2009

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    I'm not a huge meat loaf fan, but this was just awesome!! So moist and flavorful!! I have found a new standby recipe that I will make again and again. The whole family loved it.
    Good job Rach!! Keep'em comin'!!

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  • on January 10, 2009

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    I used chopped dried apricots instead of raisins and chopped walnuts instead of pine nuts (because I had neither, and it was fantastic! I was going to just leave out both, but then decided to go ahead and just substitute what I had - boy am I glad I did! It is great! I also baked it on a rack, so the grease would drip away and the bottom wouldn't get soggy. I didn't make the pasta part of it (again, lack of ingredients, but I will in the future.

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  • on January 08, 2009

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    This recipe is amazing. To make it a little healthier, I've even done a mixture of ground beef and ground turkey. Sometimes it's a little soft and unrolls in the oven before it cooks, so I use wooden skewers to hold it together. The flavors in this meatloaf are so delicous...you'll never make your grandma's meatloaf recipe again. It's a must-try.

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  • on July 16, 2008

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    This and Rachael's recipe for Gyro meatloaf are the only two recipes that I make with ground beef in a loaf form. They are always a hit and have such wonderful flavors. I have varied this recipe for brasciole using ground turkey, no raisins, and sliced ham or turkey in the filling. All have been great. Love this recipe as a starting point.

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  • on March 08, 2008

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    Just be careful, mine had to be in the oven a little longer (the middle was still raw after the proposed roasting time.

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  • on March 05, 2008

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    And the pine nuts too! I was skeptical at first as well - why would you EVER put raisins in meatloaf?? But they added a great flavor and by the end of my meal I was hoping for bites with them in it! Next time I might add even more. The brasciole was a little tricky to roll up but definitely doable. I used arugula, procuitto and asiago cheese and it was de-lish! A definite make-again!

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  • on March 05, 2008

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    The stuffing of the meat (prosciutto, spinach, provolone didn't do much to the flavor. I'd suggest saving the money and leaving those ingredients out. The pine nuts and raisins were a nice accent though. Did not care for the pasta dish at all!

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  • on March 02, 2008

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    This was amazing. I knew it was going to be great based on the ingredients and Rachel's reputation. It was meatloaf with a flair. I have a hard time with the 30 minute concept but looking back, you can make it in 30 minutes. I know the perfect couple to make this for because we're always looking for flavorful easy entrees. This will even impress them.

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  • on February 29, 2008

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    This was an amazing combination of tastes that everyone from ages 6 to 76 loved!

    One suggestion, make sure that the prosciutto is sliced "like tissue paper" as my Italian grandmother used to say. It is a strong flavor that may overwhelm the dish if sliced too thick. It also makes the meatloaf difficult to slice.

    Easy and Elegant, you gotta love Rachael Ray!

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  • on February 28, 2008

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    Brasciole was so outrageous that even my five and four year old girls inhaled this new dish all up. I was so in love with this dish, I brought leftovers to share at work the next day and the office was a buzz all day. It's such a pretty looking dish! The simple pasta side dish was perfect since it didn't overpower the complex flavors of the meat. Delicious! Thanks Rachel!

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