| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | Egg, beaten | |
| 1/3 | c | Tomato juice |
| 1 | c | Soft bread crumbs |
| 1 | tb | Chopped fresh parsley |
| 3/4 | ts | Italian seasoning |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Garlic salt |
| 1 1/2 | lb | Lean ground beef |
| 4 | sl | Thinly sliced fully cooked ham (up to 6) |
| 1 | c | Shredded mozzarella cheese |
INSTRUCTIONS
I forget who requested this, but here are three that I have tried and liked. I got them from the Taste of Home Ground Beef Recipe Collection In a large bowl, combine first 9 ingred. Add ground beef; mix well. On a piece of waxed paper, pat meat mixture into a 14inch x 10 inch rectangle, place ham slices on meat; sprinkle with shredded mozz. cheese. Starting from narrow end, roll meat mixture jelly-roll style. Seal seam and end of the roll. Pleas seam side down in a shallow baking dish. Bake at 350 for 1 1/4 hours or until no pink remains. Drain. Yield: 6-8 servings. Notes: I baked in a meat loaf pan, or "raised" in some fashion from the baking dish. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@itrc.uwaterloo.ca> on Mar 13, 1997
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