| 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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