Savory Ground Beef Roulade with Herb-Infused Cream Cheese and Roasted Vegetable Medley

Preheat your oven to 375°F. In a large mixing bowl, combine 1 pound of ground beef, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Mix until well combined. On a large sheet of parchment paper, spread the beef mixture into a rectangle about 1/2 inch thick.

In a separate bowl, mix together 8 ounces of cream cheese, 1 tablespoon of fresh parsley, 1 tablespoon of fresh chives, and 1 teaspoon of lemon juice until smooth.

Spread the cream cheese mixture evenly over the beef layer. Next, prepare your vegetable medley by chopping 1 cup of bell peppers, 1 cup of zucchini, and 1 cup of carrots into small pieces.

Sauté the vegetables in a skillet with 1 tablespoon of olive oil for about 5 minutes until slightly tender.

Spread the sautéed vegetables over the cream cheese layer. Carefully roll the beef mixture from one end to the other, using the parchment paper to help guide the roll.

Once rolled, secure the ends and place the roulade seam-side down on a baking sheet. Brush the top with 1 tablespoon of olive oil and sprinkle with additional herbs if desired.

Bake in the preheated oven for 30-35 minutes, or until the beef is cooked through and the internal temperature reaches 160°F.

Allow the roulade to rest for 10 minutes before slicing into rounds. Serve with a side of mixed greens and a drizzle of balsamic reduction for an elegant presentation.