Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Gournd beef |
| 1 \N | Egg |
| 1 small | Onion chopped |
| 1 \N | Carrot; grated |
| 1 \N | Stalk celery; finely chopped |
| ¼ cup | Catsup |
| ½ cup | Seasoned bread crumbs |
| ½ teaspoon | Thyme |
| ¼ teaspoon | Garlic powder |
| ⅛ teaspoon | Pepper |
| ¼ pounds | Boiled ham; sliced |
| ½ pounds | Swiss cheese; sliced |
Thoroughly combine all iongredients except ham and cheese. On a sheet of wax paper, press mixture into a 9 X 12-inch retangle.
Layer sliced ham on meat, then cheese. Roll up, starting at narrow end.
Seal ends to form loaf. Place seam side down in loaf pan, 9 X 5 inches.
Roast 30 to 35 minutes on HIGH MIX or until inter- nal temperature reaches 155 F. Cover and allow to stand 5 to 10 minutes. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@...> on Jul 16, 1997