Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| -LISA HLAVATY | |
| 2 pounds | Boneless round steak; 1/4" thick and pounded |
| ½ cup | Bread crumbs |
| ½ cup | Parmesan cheese |
| 1 | Clove garlic; minced |
| 1 | Egg; beaten |
| ¼ teaspoon | Pepper |
| 2 | Hard boiled eggs; sieved |
| 2 cups | Meatless spaghetti sauce |
Mix together bread crumbs, cheese, garlic, beaten egg, pepper and sieved eggs. Spread over steak. Roll up meat and tie at 1" intervals.
Spread 1 cup spaghetti sauce in bottom of baking pan slightly larger than meat roll. Place meat on sauce and cover with remaining sauce.Cover and bake at 350 degrees F. for 2 to 3 hours, or until fork tender. Serve on top of spaghetti.
JEAN'S SUGGESTION: This might cook very well in a crockpot with a meat rack, on LOW for 6 to 8 hours, or until very tender. In that case, I would lower the amount of spaghetti sauce used, to ¾ to 1 cup, to allow for the meat juices that would cook out.