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

Preheat your oven to 375°F. In a large mixing bowl, combine 1 pound of ground beef, 1/2 cup of finely chopped onions, 2 cloves of minced garlic, 1/4 cup of breadcrumbs, 1 large egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

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 1/2 cup of chopped fresh spinach, 1/4 cup of grated Parmesan cheese, and 1/4 cup of chopped sun-dried tomatoes.

Spread this mixture evenly over the beef layer. Carefully roll the beef mixture using the parchment paper to help form a tight log.

Place the roulade seam-side down on a baking sheet lined with parchment paper. Brush the top with 1 tablespoon of olive oil and sprinkle with additional salt and pepper.

Bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 160°F. While the roulade is baking, prepare the herb-infused cream sauce by melting 2 tablespoons of butter in a saucepan over medium heat.

Add 1 cup of heavy cream, 1 tablespoon of Dijon mustard, and 1 tablespoon of chopped fresh herbs (such as thyme and parsley).

Stir and simmer for 5-7 minutes until slightly thickened. For the roasted vegetable medley, chop 1 zucchini, 1 bell pepper, and 1 cup of cherry tomatoes.

Toss them with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for the last 15 minutes of the roulade's cooking time.

Once the roulade is done, let it rest for 5 minutes before slicing. Serve the sliced roulade drizzled with the herb-infused cream sauce alongside the roasted vegetables for a beautiful presentation.