Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine the ground meat, egg, breadcrumbs, garlic, parmesan, paprika, salt, and pepper. Mix just until combined.
Place the meat mixture on the parchment and flatten it into a rectangle about 1/2 inch thick.
Layer the caramelized onions, bell pepper, spinach, and cheese evenly over the meat rectangle, leaving a 1-inch border.
Carefully roll the meat like a jelly roll, starting from the shorter end, into a tight log. Seal the edges and ends.
Place the roulade seam-side down on the baking sheet. Bake uncovered for 30 minutes.
While baking, mix honey, adobo sauce, mustard, and soy sauce in a small bowl.
After 30 minutes, brush the roulade generously with the glaze. Return to the oven for another 10–15 minutes until the glaze caramelizes and internal temp reaches 160°F (71°C).
Let rest 5 minutes before slicing. Serve with roasted sweet potatoes or garlic mashed cauliflower.
Notes
For added flavor, consider using fresh herbs in the meat mixture.
Ensure the roulade is tightly sealed for even cooking.
Adjust the heat level by varying the amount of adobo sauce used.