| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Beef, Ethnic, Italian, Main dishes |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Sliced mushrooms, drained, liquid reserved, 4-oz. |
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Dry bread crumbs |
| 1 |
|
Egg |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 4 |
|
Strips Bacon, cooked, grease reserved |
| 1 |
ts |
Dried parsley |
| 1/2 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Basil leaves |
| 1/2 |
ts |
Thyme leaves |
| 2 |
tb |
Dry bread crumbs |
| 1 |
sm |
Onion, diced, 1/2 cup |
| 1 |
c |
Mozzarella cheese, 4 ounces, Coursly grated |
| 1 |
cn |
Tomato sauce, 16 oz. |
INSTRUCTIONS
1. Add water to mushroom liquid to make 1/2 cup.
2. Combine beef, 1/2 cup breadcrumbs, egg, water, garlic and salt.
Refrigerate.
3. Crumble bacon. Mix parsely, oregano, basil, thyme, and breadcrumbs.
4. Pat meat into 12"x8" rectangle on waxed paper.
5. Drizzle grease on meat. Sprinkle with herb mixture. Next sprinkle with
bacon, onion, mushrooms, and cheese.
6. Starting with short end, roll meat, jelly-roll fashion, using paper as a
guide. 7. Place seam side down in a 13"x9"x2" baking dish. Pour tomato
sauce over, cover with foil and bake for 50-60 minutes at 350'.
Recipe by: Luke Murden Posted to MC-Recipe Digest V1 #642 by Luke Murden
<lmurden@visi.net> on Jun 11, 1997
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