You are here

Rolled Stuffed Meat Loaf

admin's picture
  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)
  Butter/Margarine 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (13 votes)


Rolled Stuffed Meat Loaf Recipe