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, mixing well until fully incorporated.

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, leaving a small border around the edges. Next, prepare the roasted vegetable medley by chopping 1 cup of bell peppers, 1 cup of zucchini, and 1 cup of cherry tomatoes.

Toss the vegetables with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

Scatter the vegetables over the cream cheese layer. Carefully roll the beef mixture away from you, using the parchment paper to help guide the roll.

Pinch the ends to seal and place the roulade seam-side down on a baking sheet. Bake in the preheated oven for 30-35 minutes, or until the beef is cooked through and the internal temperature reaches 160°F.

While the roulade is baking, prepare a balsamic reduction by simmering 1 cup of balsamic vinegar in a small saucepan over medium heat until it thickens and reduces by half, about 10-15 minutes.

Once the roulade is done, let it rest for 5 minutes before slicing into rounds. Serve the roulade drizzled with balsamic reduction and garnished with additional fresh herbs if desired.