Go Back

Meatloaf Tornadough Alli

A delicious twist on classic meatloaf, wrapped in tender dough with a mix of savory flavors including beef, caramelized onions, and zesty green peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatloaf Filling
  • 1 pound ground beef Look for fresh ground beef with a good fat content for moisture.
  • 1/2 cup breadcrumbs Consider gluten-free breadcrumbs for dietary adaptability.
  • 1/4 cup chopped onion Caramelized onions can add extra flavor.
  • 1/4 cup chopped green pepper
  • 1/4 cup ketchup Alternatively, use a spicy ketchup or homemade barbecue sauce.
  • 1 large egg Can be substituted for a vegan option.
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce Can substitute with a mix of soy sauce and vinegar.
Dough
  • 1 package pre-made dough Use pizza or crescent roll dough.
Topping
  • to taste additional ketchup or BBQ sauce For added flavor and glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure an even cooking temperature.
  2. In a large bowl, combine ground beef, breadcrumbs, chopped onion, chopped green pepper, ketchup, egg, garlic powder, salt, and Worcestershire sauce. Mix until well blended.
  3. Roll out the pre-made dough on a floured surface until thin.
  4. Spread the meat mixture evenly over the dough, leaving a small border around the edges.
  5. Roll the dough tightly around the meat, sealing the edges as you go.
  6. Place the rolled dough seam side down on a baking sheet.
  7. Spread additional ketchup or BBQ sauce on top.
  8. Bake for 45-55 minutes until the meat is cooked through and the dough is golden brown.
  9. Let it cool for a few minutes before slicing and serving.

Notes

Slice and serve with creamy mashed potatoes, steamed broccoli, and a garden salad. Store leftovers in an airtight container for up to 3-4 days; can be frozen for up to 3 months.