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Easy Cheesy Scallion Stuffed Meatloaf Roll Up

Updated on April 9, 2017

Rolled Up Meatloaf

Meatloaf rolled up and ready to be baked.
Meatloaf rolled up and ready to be baked. | Source

I tried this mouthwatering and scrumptious dish last evening. Not only did I find making my meatloaf roll up fun, but the skill level would be rated “easy” in my book.


2 – 2.5 LBS. OF 80% Ground Beef

3 Slices of White Bread (Torn into Tiny Pieces)

2 Eggs

¼ Cup Prepared Yellow Mustard

1 TSP. Salt

1/8 TSP. Pepper

8 Ounces (2 Cups) Shredded Sharp Cheddar Cheese

4 Scallions (Sliced)

¾ Cup Ketchup

5 Slices of Bacon


In a large bowl, using your hands mix the beef, eggs, mustard, bread, salt, and pepper and continue mixing until all ingredients are incorporated.

Next, you will need to tear off a sheet of wax paper measuring 12 inches by 16 inches. Place the meatloaf mixture on the wax paper and keep working it into a rectangular shape measuring 10 inches by 12 inches.

In a separate bowl combine the shredded cheddar cheese and scallions.

Spread the cheese and scallion mixture evenly over the top of the meatloaf rectangle.

Begin lifting the wax paper at the small end of the loaf, as you start to roll this up jelly roll style. As you are rolling the mixture into a log, keep removing the wax paper along the way.

Cooking spray should be used on a 9 inch by 13-inch baking dish.

Completely seal both ends of your meatloaf roll up and place it seal side down into the baking dish.

Spread the ketchup over the top of the meat log and place, lengthwise the bacon.

Place your masterpiece into a preheated 350-degree oven and bake for 55 to 60 minutes.

I served this dish with baked potato, green beans, and mushroom gravy. Needless to say, there were no complaints at the dinner table.


Baked Meatloaf

The finished product.
The finished product. | Source

Cook Time

Prep time: 25 min
Cook time: 1 hour
Ready in: 1 hour 25 min
Yields: Comfortably serves 4 adults
5 stars from 1 rating of Meatloaf

A Flexible Dish To Prepare

I love to cook. As a matter of fact, I do all of the meal preparation in our home. Of course, I also do the grocery shopping. I'm one of those home chefs who never wants to be short an ingredient when putting together a specific dish. While planning the week's menu, I attempt to put together meals that can easily be divided and frozen. For instance, I always make two meatloaves so that I can freeze one for a cold, snowy day.

Meatloaf is a very forgiving recipe. Have fun experimenting with different ingredients, seasonings, and textures. If you don't like ground beef, then substitute ground turkey instead and alter the mixture accordingly. Some cooks use a meatloaf seasoning packet sold in most stores. I've used Lipton onion soup mix at times. Whenever I serve this for dinner my wife and I joke that we're having good old comfort and diner food.

Enjoy yourself in the kitchen and remember, you are the captain of your own gravy boat.

Written by Dennis L. Page

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    • pagesvoice profile imageAUTHOR

      Dennis L. Page 

      4 years ago from New York/Pennsylvania border

      Yes Rita P I did bake this on a baking sheet. It was a fun project and the results were rewarding. I hope you enjoy it.

    • profile image

      Rita P 

      4 years ago

      It looks like you baked it on a sheet pan rather than in the baking dish, so does it make a difference? I'm going to make it this coming weekend. Want it to turn out just right.


    • pagesvoice profile imageAUTHOR

      Dennis L. Page 

      6 years ago from New York/Pennsylvania border

      I'm sure ground turkey will work just fine. Thanks for the comment and I hope you enjoy!

    • d.william profile image


      6 years ago from Somewhere in the south

      Thanks for the recipe. I will give it a try. Although i never use beef (have developed an allergy to beef years ago), i am sure it will be just as good with ground turkey.

    • pagesvoice profile imageAUTHOR

      Dennis L. Page 

      6 years ago from New York/Pennsylvania border

      Thank you for enjoying my recipe. It tasted as good as it looked and actually wasn't difficult to put together. I would only remind you to make sure you seal both ends before it goes into the oven or the cheese will melt out of the roll up. I forgot to do that my first time.

    • clairemy profile image


      6 years ago

      Looks good before and after cooking, I have copied down the recipe, it is one to take home with me. Yummmmmmm.

    • pagesvoice profile imageAUTHOR

      Dennis L. Page 

      6 years ago from New York/Pennsylvania border

      Okay Ms. L I know, I dish isn't for everyone. Perhaps my take on chicken divan or skillet lasagna or my gigantic antipasto salad would be more to your liking. You know, I do all of the cooking and meal planning, so I try to find new and interesting concoctions to come up with. I make my own spaghetti sauce too. Usually I will make up to 10 to 13 gallons at a time and then freeze it in quart containers. Obviously, if I took pictures of me cooking sauce it wouldn't be as graphic as my meatloaf roll up. LOL

    • ImKarn23 profile image

      Karen Silverman 

      6 years ago

      D...ya know i love ya, but...i am respectfully gagging as i's not you - it's me, i'm voting up and....'interesting'...lOL

    • pagesvoice profile imageAUTHOR

      Dennis L. Page 

      6 years ago from New York/Pennsylvania border

      Thank you for stopping by and commenting on my recipe. You are correct regarding this being a unique method, but it is pleasing to the eye and the taste buds.

    • rjsadowski profile image


      6 years ago

      What an interesting and unique method of making meatloaf.


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