Marina's beef-rice-peach roll
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean ground beef |
| 16 | ounces | Peach slices -- canned |
| 1½ | cup | Soft bread crumbs |
| 2 | larges | Eggs |
| 1 | Onion -- chopped fine | |
| 2 | teaspoons | Fresh dill weed |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Rice |
| 1 | tablespoon | Fresh parsley -- chopped |
| ¼ | teaspoon | Ground nutmeg |
Directions
1. Drain the peaches, reserving syrup, and cut slices in half.
2. Combine beef, bread crumbs, beaten eggs, onion, dill weed, salt, pepper and ⅓ cup of the peach syrup. Mix well.
3. Combine the cooked rice, parsley and 1 tablespoon of peach syrup.
4. Pat the meat on waxed paper into a 14 x 10 rectangle about ¾-inch thick.
5. Spread the rice mixture evenly over meat. Stir nutmeg into peaches and distribute evenly over the meat.
6. Roll up meat, jelly-roll fashion, from short side of rectangle to enclose peaches and form a pinwheel loaf. Press meat over filling at both ends of loaf. Place, seam-side down, on rack in roasting pan.
7. Bake in preheated 350-degree oven for 1 hour. Brush with peach syrup and continue baking 15 minutes more. Let stand 10-15 minutes before slicing.
Recipe By : Jo Anne Merrill