Baked Rolled Potato and Meat Casserole with Mozzarella & Herbs

Prepare the Potato Base
Preheat your oven to 180°C (356°F).
Line a large baking sheet with parchment paper and sprinkle a layer of grated mozzarella cheese over it. Arrange thinly sliced potatoes over the cheese, slightly overlapping to create a solid base. Season with salt and drizzle lightly with vegetable oil.
Bake in the preheated oven for 30 minutes, or until the potatoes are tender and edges begin to turn golden.

Cook the Meat Filling
While the potato base bakes, heat a splash of vegetable oil in a large skillet over medium heat. Add the sliced onion and sauté for 3–4 minutes until softened.
Add the minced meat and cook for 8–10 minutes, breaking up the pieces as it browns.
Stir in minced garlic and chopped bell peppers. Cook for another 5 minutes.
Mix in tomato paste, tomato sauce, salt, black pepper, cumin, and thyme. Simmer on low for another 5 minutes to develop flavor.

Assemble the Roll
Remove the baked potato base from the oven. Sprinkle more grated mozzarella over the top.
Evenly spread the meat mixture over the potatoes.
Using the parchment paper for assistance, gently roll the potatoes and meat into a log. Roll tightly but carefully to avoid tearing. Leave seam-side down.

Final Bake
Sprinkle the roll with additional mozzarella cheese. Return to the oven and bake for another 15 minutes, or until the cheese on top is melted and golden brown.

Garnish and Serve
Remove from the oven and let rest for 5 minutes. Sprinkle chopped parsley over the top.
Slice into rounds and serve warm. This dish pairs beautifully with a crisp salad, rice pilaf, or roasted vegetables.