Meatloaf bracciole

Yield: 6 Servings

Measure Ingredient
1 can Sliced mushrooms, drained, liquid reserved, 4-oz.
1 pounds Ground beef
½ cup Dry bread crumbs
1 \N Egg
¼ teaspoon Garlic powder
½ teaspoon Salt
4 \N Strips Bacon, cooked, grease reserved
1 teaspoon Dried parsley
½ teaspoon Dried oregano leaves
½ teaspoon Basil leaves
½ teaspoon Thyme leaves
2 tablespoons Dry bread crumbs
1 small Onion, diced, 1/2 cup
1 cup Mozzarella cheese, 4 ounces, Coursly grated
1 can Tomato sauce, 16 oz.

1. Add water to mushroom liquid to make ½ cup.

2. Combine beef, ½ cup breadcrumbs, egg, water, garlic and salt.

Refrigerate.

3. Crumble bacon. Mix parsely, oregano, basil, thyme, and breadcrumbs.

4. Pat meat into 12"x8" rectangle on waxed paper.

5. Drizzle grease on meat. Sprinkle with herb mixture. Next sprinkle with bacon, onion, mushrooms, and cheese.

6. Starting with short end, roll meat, jelly-roll fashion, using paper as a guide. 7. Place seam side down in a 13"x9"x2" baking dish. Pour tomato sauce over, cover with foil and bake for 50-60 minutes at 350'.

Recipe by: Luke Murden Posted to MC-Recipe Digest V1 #642 by Luke Murden <lmurden@...> on Jun 11, 1997

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