Marina's beef-rice-peach roll

8 servings

Quantity Ingredient
2 pounds Lean ground beef
16 ounces Peach slices -- canned
cup Soft bread crumbs
2 larges Eggs
1 \N Onion -- chopped fine
2 teaspoons Fresh dill weed
teaspoon Salt
¼ teaspoon Black pepper
1 cup Rice
1 tablespoon Fresh parsley -- chopped
¼ teaspoon Ground nutmeg

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

Related recipes