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How To make Meatloaf Bracciole
1 Can Sliced mushrooms, drained, liquid reserved --
4-oz. 1 Pound Ground beef
1/2 Cup Dry bread crumbs
1 Egg
1/4 Teaspoon Garlic powder
1/2 Teaspoon Salt
4 Strips Bacon, cooked, grease reserved
1 Teaspoon Dried parsley
1/2 Teaspoon Dried oregano leaves
1/2 Teaspoon Basil leaves
1/2 Teaspoon Thyme leaves
2 Tablespoons Dry bread crumbs
1 Small Onion
diced, 1/2 cup
1 Cup Mozzarella cheese, 4 ounces :
Coursly grated
1 Can Tomato sauce -- 16 oz.
1. Add water to mushroom liquid to make 1/2 cup.
2. Combine beef, 1/2 cup breadcrumbs, egg, water, garlic and salt. Refrigerate.
3. Crumble bacon. Mix parsely, oregano, basil, thyme, and breadcrumbs.
4. Pat meat into 12"x8" rectangle on waxed paper.
5. Drizzle grease on meat. Sprinkle with herb mixture. Next sprinkle with bacon, onion, mushrooms, and cheese.
6. Starting with short end, roll meat, jelly-roll fashion, using paper as a guide. 7. Place seam side down in a 13"x9"x2" baking dish. Pour tomato sauce over, cover with foil and bake for 50-60 minutes at 350'.
How To make Meatloaf Bracciole's Videos
Making Beef and Cheese Braciole like a Nonna!
Braciole is a classic Italian favourite that's sure to please the whole family. Tender slices of beef or pork are rolled up with savory fillings like Parmesan cheese, parsley and garlic before being braised in an irresistible tomato-based sauce. Serve it over pasta, or Polenta with a side of sauteed vegetables. Either way there'll be no leftovers!
Slices of the top round (topside) can be quite large so if they are, you'll want to cut them to make it the perfect size to accommodate two slices of prosciutto. It needs to be pounded to be thin and tenderised.
Braciole offers something special for any occasion; whether you're looking for a hearty weeknight dinner idea or prepping ahead of time for entertaining guests this traditional dish packs all sorts delicious flavours into one impressive main course.
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Braised Beef Rolls
Braised Beef Rolls are a delicious dish to make on a cold, blustery day like today in New York - and perfect as a weekend meal. Buon Gusto!
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The Perfect Mortadella Meatloaf Recipe Presented by Volpi Foods
The Perfect Mortadella Meatloaf Recipe Presented by Volpi Foods
Meatloaf. Here in America, this is nostalgia incarnate. Ketchup or no ketchup, with a side of mashed it's the reigning King of Comfort Food. If you haven’t mastered one yet, make this one. The addition of mortadella (when has adding more pork to something ever made it worse?) makes this one so flavorful that you’ll never make another version without it. Our optional glaze is made with orange marmalade, which pairs perfectly with the pistachios in both the mortadella and the extra handful we threw in.
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Beef Braciole - Italian Stuffed Rolled Steak
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Ricotta Meatloaf with Cheese & Fresh Tomato Sauce
Most of you have made meatloaf on occasion; you may even have a family-favorite recipe that you make frequently. Well, I want to introduce you to the Marchegiano style of meatloaf, with ricotta added to the mix, which renders the loaf tender and tasty-not heavy and dense, as they so often are. Another textural delight in this loaf are cubes of mozzarella, oozing and moist when the meatloaf is served hot and fresh from the oven. Buon Gusto!
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Italian Grandma Makes Beef Braciole
BRACIOLE
2 lbs thinly sliced Beef (London Broil/Flank Steak/etc.)
Garlic, minced & crushed
Fresh Parsley, chopped
Grated Pecorino Romano Cheese
Red Hot Pepper Flakes
Prosciutto or Ham as substitute
Boiled Eggs, chopped
Provolone Cheese Slices
Olive Oil
Salt & Pepper to taste
SAUCE
1 qt Tomato Sauce
1 qt Peeled Tomatoes
1 small Onion (sliced)
3 Garlic Cloves (crushed)
1 tsp Oregano
1 tsp Basil
Olive Oil
Salt & Pepper to taste
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Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
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Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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