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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 21-30 of 209

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  • on February 28, 2008

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    this was a breeze to make... and SO SO SO TASTY! my boyfriend HATES meatloaf and was hesitant to try it. but viola! he said i better keep this recipe around for a long time. my son loved it. the taste is even better as a leftover than the first day! stunning work, Rachael. no wonder i love your shows!

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  • on February 26, 2008

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    The meat loaf and the pasta both were gross. So bad neither my husband nor i could eat it. the prosciutto smells and tastes like dirty socks, making all meat taste like that. Yuck! :(

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  • on February 26, 2008

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    Loved the Italian flavors - very showy dish - especially because of the layers twirled in the meatloaf - be sure to seal it really well and let it rest before serving to keep that yummy melted cheese inside! It is one of my "go to" recipes when having guests...just that little bit different to a familar dish - always a winner.

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  • on February 25, 2008

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    I made this meatloaf for the first time tonight and found it to be pretty tasty. My boyfriend and daughter, however, loved it. She's a picky one and had more than the required rule of "you have to at least try it!". During the meal, my boyfriend gave this look of pleasant surprise, but confusion and I asked what was wrong and he stated, "I just had something sweet!" I told him there were raisins in the meat and he said that it was surprising, but really, really good. LEAVE THE RAISINS IN!

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  • on February 23, 2008

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    While this was not a recipe I would have picked on my own to make (hubby's request it came out surprisingly good and made for great leftovers. I followed the recipe exactly (even with the raisins and pine nuts, which I thought was weird and was pleasantly surprised. The raisins were subtle and added a bit of sweet to counteract the more salty ingredients. I would agree the meatloaf had to cook longer than stated, but beyond that I think the recipe was very well done!

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  • on February 21, 2008

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    I loved this recipe for so many reasons! I made it the first time according to her directions, substituting only spinach for the arugula, which I could not find in the store. It was really good, and the pasta was FANTASTIC!!
    Since then I have changed up the meatloaf and made it with ground turkey and chicken (don't leave out the pinenuts or the raisins, they really give an interesting flavor! I also went so far as to change the cheese to swiss, and a few roasted red peppers in the roll are a great addition.
    As far as the pasta goes, you can use regular broccoli and it turns out great, but I add a a bit of sour cream, or else it's too dry. Great one Rachel!!!!

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  • on February 20, 2008

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    The meatloaf was pretty good although I had a little trouble rolling it up. I don't care for proscuitto so I omitted it, and I added some crumbled gorgonzola
    on top of the provolone. I would make this again.

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  • on February 20, 2008

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    I've never loved a meal well enough to review it! This one was amazing. I ALMOST left out the raisins and pinenuts after reading the other reviews and I'm so glad I didn't!! Be brave, try new things....it's worth it.
    The meatloaf had so many different flavors. I'll make this over and over.

    The pasta was another genious idea. Lemon + Thyme = Devine.....hahaha, I'm so excited!

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  • on February 19, 2008

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    This is like all the Sunday's every Italian at heart dreams about....simply the best of the best! Thank you Rachael Ray.

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  • on February 11, 2008

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    This was a nice flavorful recipe. The pasta complimented the meatloaf Brasciole very well. The Brasciole was tasty as well. I used arugula instead of spinach and it was a great added touch to the stuffing. I definitely will make this recipe again. I recommend this recipe to all. Thank you Rachel for another great recipe.

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