Rolled Stuffed Meat Loaf
|Eggs||2 , slightly beaten|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Onion powder||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground beef||1 1⁄2 Pound|
|Chopped carrot||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Herb seasoned stuffing croutons||1 Cup (16 tbs), crushed|
|Canned mushroom stems and pieces||2 Ounce, drained (1 Can)|
In bowl combine first 5 ingredients and 1 teaspoon salt.
Add beef; mix well.
On waxed paper, pat into a 12 x 8-inch rectangle.
In small bowl combine carrot, celery, and butter.
Cook at HIGH for 4 minutes till vegetables are tender.
Stir in croutons, mushrooms, and 14 cup water.
Spoon down center of meat.
Fold sides of meat over to center; seal seam and ends.
Place meat roll, seam side down, in 12 x 7 1/2 x 2-inch baking dish.
Cook, covered, at HIGH for 5 minutes.
Give dish a half turn.
Cook, uncovered, at MEDIUM HIGH or COOK POWER 7 (70%) for 15 minutes.
Add more cooking time, if necessary, till internal temperature of meat reaches 170°F when tested in 3 areas and meat is thoroughly cooked and no longer pink.
Let stand 5 minutes.