This unique Beef-Rice-Peach Roll is a creative twist on the classic meatloaf, offering a delightful balance of savory and sweet flavors. The lean ground beef is mixed with fresh herbs, onions, and a hint of peach syrup for moisture and depth. Inside, a layer of cooked rice mixed with parsley provides a fluffy texture, while canned peach slices add bursts of juicy sweetness. Rolled into a pinwheel loaf, it bakes to golden perfection. This dish is impressive enough for dinner parties yet simple enough for a weeknight meal. The combination of dill, nutmeg, and peaches creates an aromatic profile that is both comforting and surprising. Serve warm with a side salad or roasted vegetables for a complete meal.
Marina’S Beef-Rice-Peach Roll
Description
This unique Beef-Rice-Peach Roll is a creative twist on the classic meatloaf, offering a delightful balance of savory and sweet flavors. The lean ground beef is mixed with fresh herbs, onions, and a hint of peach syrup for moisture and depth. Inside, a layer of cooked rice mixed with parsley provides a fluffy texture, while canned peach slices add bursts of juicy sweetness. Rolled into a pinwheel loaf, it bakes to golden perfection. This dish is impressive enough for dinner parties yet simple enough for a weeknight meal. The combination of dill, nutmeg, and peaches creates an aromatic profile that is both comforting and surprising. Serve warm with a side salad or roasted vegetables for a complete meal.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Cook rice according to package instructions; drain and set aside.
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Drain the canned peach slices, reserving the syrup. Cut peach slices in half.
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In a large bowl, combine the ground beef, bread crumbs, beaten eggs, finely chopped onion, dill weed, salt, black pepper, and 1/3 cup of the reserved peach syrup. Mix until just combined.
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In a separate small bowl, combine the cooked rice, chopped parsley, and 1 tablespoon of the reserved peach syrup. Mix well.
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On a sheet of waxed paper, pat the beef mixture into a rectangle approximately 14 by 10 inches and 3/4-inch thick.
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Spread the rice mixture evenly over the surface of the beef rectangle.
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Stir the ground nutmeg into the peach halves. Distribute the peaches evenly over the rice layer.
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Starting from the short side, tightly roll up the beef rectangle like a jelly roll to enclose the filling, forming a pinwheel loaf.
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Press the meat over the filling at both ends to seal the loaf.
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Place the roll seam-side down on a rack set inside a roasting pan.
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Bake in the preheated oven for 1 hour.
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Brush the loaf with remaining peach syrup and continue baking for 15 minutes more, until internal temperature reaches 160 degrees F.
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Let the roll stand for 10-15 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1156.4kcal
- % Daily Value *
- Total Fat 33.0g51%
- Saturated Fat 11.8g60%
- Cholesterol 359.0mg120%
- Sodium 8106.2mg338%
- Total Carbohydrate 128.7g43%
- Dietary Fiber 13.2g53%
- Sugars 35.8g
- Protein 86.4g173%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure the rice is fully cooked and cooled slightly before mixing with parsley to prevent it from making the meat mixture too wet.
If the roll feels loose during rolling, use the waxed paper to help lift and tighten it before placing it in the pan.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven.
For a sweeter glaze, you can reduce the remaining peach syrup in a saucepan before brushing it on during the last 15 minutes of baking.
