This is what happens when you combine a meatloaf and a cinnamon roll- you get something that tastes like a Hot Pocket! 

I found my inspiration for this recipe from here. I figured if you can turn pulled pork into something like a cinnamon roll, then a meatloaf isn't a too far stretch of the imagination either. 

I didn't anticipate cutting the log into the rolls would be so difficult- the pizza dough was so thick. 

Though the rolls tasted more like pizza Hot Pockets more than meatloaf, but that was maybe because of the tomato sauce, American cheese, and pizza crust serving as the dough- you pretty much got all the components of pizza, so the meatloaf seasoning and breadcrumbs didn't really play a big part in the taste of the rolls. Guess I should've used more meatloaf seasoning. But the cinnamon was definitely noticeable and contrasted well with the savoriness of everything else. 

My grandpa said this dish was very good. 

You will need: 

For the cooking equipment: 

A large bowl
A baking sheet
A rolling pin
A lasagna pan
Nonstick cooking spray

For the cinnamon rolls: 

1 lb. cooked, ground beef
Tomato sauce
Ketchup
1 tbsp. light brown sugar
Pinch of Worcestershire sauce
Pinch of meatloaf seasoning
Breadcrumbs
1 lb., 12" diameter pizza dough
3 slices American cheese
French-fried onions
Cinnamon

1. In a large bowl, mix the first 6 ingredients together. 
2. Place the dough onto a baking sheet and flatten it a rolling pin(unless you're using premade pizza crust like I did, then in that case, just roll it out on the baking sheet).
3. Place half of the filling in the center of the flattened dough and discard the rest(or you can just eat it too). 
4. Roll the dough vertically towards you into a log shape and pinch the ends of the roll to seal the filling. 
5. Top the log with cinnamon and slice the log into rolls(pieces) using a serrated knife. 
6. Spray a lasagna pan with nonstick cooking spray and place the rolls into the pan. 
7. Bake the rolls in a 375 degree Fahrenheit oven for 17-22 minutes, or until the dough is fully cooked. 

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Shoutout to zone_boy on Reddit for suggesting this wonderful idea of a recipe! 

This meatloaf wasn't as weird as I wanted it to be. I was hoping to find either a purple, orange, or green cauliflower head and use that as the center but alas, I didn't encounter such a colorful cauliflower at my meat market where I did see them this time last January. So I had to use your garden-variety white cauliflower head. :(

But I did find veal, which to me is weirder than chicken, which I also found and the only two dishes most people eat veal with as the star protein are wiener schnitzel or veal parmigana. I've never seen any other type of veal dish served at a restaurant in my life, so in that sense, the fact it's seldom used as the lone protein makes it a tad unusual. 

Veal is lean meat and to not make this meatloaf dry, I added a s**t ton of thousand island dressing to fatten the dish, on top of the cauliflower head.

I didn't have heavy cream on hand so I improvised with a mixture of milk and Icelandic yogurt, which is even thicker than the now ubiquitous Greek type, but Greek yogurt will work just as well. 

This was by far one of the most memorable dishes I've made on this channel. The fact that there were multiple layers of textures and contrasts made this meatloaf very addicting. It's like cauliflower and meatloaf were made for each other! The addition of the cheese, which I found from this video, elevated this dish to a whole new level. 

Of course, this being 2018, I used the entire cauliflower from root-to-stem by surrounding the head with the leaves it was attached to. Believe it or not, the cauliflower leaves are edible, provided you cook them for an extended period of time, like an hour in the oven. But I added spinach leaves for a more green color contrast. 

But my dad thought the meatloaf tasted like lamb, which he isn't wrong about. 

You will need: 

For the cooking equipment: 

A microwave-safe bowl with lid
A whisk
A large bowl
Aluminum foil
A deep dish or pan like a jelly roll pan or souffle dish
2 lasagna pans

For the ingredients: 

1 cauliflower head with the bottom of the core cut off
The leaves of the cauliflower head detached from the head itself
1/4 cup water
Shredded cheese(I used mozzarella)
2 beaten and whisked eggs
1-2 packets onion soup mix
Milk
Greek or Icelandic yogurt(can use heavy cream in lieu of the milk and yogurt)
1 lb. ground veal
Thousand island dressing or mustard
Panko breadcrumbs
Spinach leaves
Soy sauce
Pinch of paprika

1. Pour the water into a microwave-safe bowl and place the cauliflower head face down in the water. Put the lid on the bowl and microwave the cauliflower for 3 minutes.
2. Turn the cauliflower over using 2 forks and cook in the microwave for an additional 3-4 minutes. 
3. Poke holes in the cauliflower using the handle of a whisk. Insert the shredded cheese into the holes. 
4. Put the next 5 ingredients into a large bowl and mix all the ingredients up until you get a thick mixture that can stick to the top of the cauliflower. 
5. Line a deep dish with aluminum foil and pour the thick mixture into the bottom of the lined dish. Place the stuffed cauliflower face down into the mixture. 
6. Carefully transfer the cauliflower to a double-lined lasagna pan using the edges of the foil. Turn the cauliflower upside down and you should get something that looks like a brain. 
7. Douse the top and sides of the cauliflower with the thousand island dressing or mustard and cover the mustard or dressing with the panko breadcrumbs. 
8. Surround the cauliflower head with the cauliflower and spinach leaves. Pour soy sauce on top of the leaves. 
9. Sprinkle the top of the breaded cauliflower head with paprika. 
10. Bake the cauliflower center meatloaf in a 350 degree Fahrenheit for 60 minutes or until the internal temperature of the meat reaches 160 degrees Fahrenheit. Do not discard the liquid surrounding the meatloaf, it's perfectly edible and very delicious! 

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