Rolled stuffed meat loaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Stuffing mix, herb-seasoned; crushed |
| ½ | cup | Carrot; shredded |
| 2 | tablespoons | Parsley |
| ¼ | cup | Water |
| 2 | pounds | Ground chuck |
| 2 | cans | Soup, mushroom; undiluted and divided |
| 1 | Egg; beaten | |
| ⅓ | cup | Onion; finely chopped |
| 1 | teaspoon | Salt |
| ½ | cup | Milk |
Directions
Combine 1-½ cups stuffing mix, carrot, parsley, and water; stirwell and set mixture aside.
Combine beef, ½ cup soup, egg, onion, salt, and remaining ½ cup stuffing mix. Shape into a 12"x9" rectangle on a sheet of waxed paper. Spread reserved stuffing mixture on top, leaving a 1" margin around edges. Begin at long end and roll jellyroll fashion, lifting waxed paper to help roll. Press edges and ends to seal.
Place roll, seam side down, in a lightly greased shallow baking dish.
Bake at 350 degrees for 45 minutes to 1 hour or until done. Remove 3 tablespoons pan drippings for sauce, if anyhas collected. Let loaf stand 10 minutes before serving.
Combine remaining soup, milk and reserved drippings in a saucepan; cook over low heat, stirring occasionally, until hot. Serve sauce over meat loaf.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 09-29-94