Rolled Meat Loaf
|Whole wheat bread slice||2 , crusts removed|
|Milk||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Medium, minced|
|Ground chuck||2 Pound|
|Dijon mustard||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Chopped parsley||2 Tablespoon|
|Sprouted lentils||1 Cup (16 tbs)|
|Apple||1 , cored, peeled and chopped|
Preheat oven to 350°.
Put milk into heavy saucepan.
Add onion and bread.
Cover and cook over low heat until onion is soft and bread has dissolved into milk.
Mixture will be thick.
Put meat into large bowl.
Add milk mixture, eggs, mustard, salt and pepper.
Mix well with hands.
Pat meat mixtures out onto a piece of wax paper into a rectangle approximately 9 x 18 inches.
Spread parsley, lentils and apple over meat.
While removing the wax paper, roll up meat, starting on the long side, into a roll.
Transfer to a 9 x 15-inch baking pan with sides.
Pour 1/2 cup hot water into bottom of pan.
Bake for 1 hour.
Cut in slices and serve on platter.