| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
|
20 |
-25 |
INGREDIENTS
| 3 |
|
Lb. Lean Ground Beef |
| 1 |
lb |
Ground Pork |
| 1 |
lb |
Ground lamb |
| 1 |
|
Box Cracker Meal |
| 2 |
lg |
Onions: Chopped |
| 3 |
ts |
Italian Seasoning |
|
|
Salt and Pepper to Taste |
| 4 |
lg |
Eggs |
| 18 |
lg |
Eggs |
| 1 1/2 |
tb |
Parsley |
| 1 |
tb |
Garlic Powder |
| 1/2 |
c |
Cheddar Cheese; Grated |
INSTRUCTIONS
MEAT MIXTURE
FILLING INGREDIENTS
In a large mixing bowl combine all of the meat mixture ingredients and
blend well. Spread the mixture on a large sheet of waxed paper and use a
rolling pin to spread the meat out and evenly form a rectangle
approximately 12 x 20-inchs and 1/2-inch thick.
To prepare filling, hard boil the eggs, cool, remove shells and mash in a
medium mixing bowl. Add remaining ingredient and stir or mxi by hand.
Spread filling on top of meat mixture, an inch from the edges. Using the
wax paper as a guide, roll the meat and filling like a jelly roll as tight
as possible. Place meat roll on an ungreased baking pan, making sure to set
the seam side down. Bake in a 350-F degree oven for 1 1/2-hours, basting
frequently with red sauce. Remove from oven and let the meat roll stand
until cool enough to slice. Served with a side of pasta, salad and garlic
toast.
Hint: Your red sauce can be tomato soup for a mild sauce, tomato puree for
a zingy sauce, or diluted catsup or pizza sauce for enhanced flavoring. You
can also prepare this recipe with nearly any cheese variety as it does not
necessarily require Cheddar. A mixtures of shredded Provolone, Mozzarella
and Parmesan adds a lovely flavor.
Happy Cooking from The Cook & Kitchen Staff at http://www.recipe-a-day.com
From The Cook & Kitchen Staff at http://www.recipe-a-day.com by The Cook
<owner-dailyrecipe@recipe-a-day.com> on Nov 29, 1997
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