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Rolled Stuffed Meat Loaf

Ingredients
  Herb seasoned stuffing mix 2 Cup (32 tbs), crushed
  Shredded carrot 1⁄2 Cup (8 tbs)
  Parsley 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Ground chuck 2 Pound
  Cream of mushroom soup 21 1⁄2 Ounce, undiluted and divided (Two 10 3/4 Ounce Each Cans)
  Egg 1 , beaten
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Set the oven at 350 degrees.

MAKING
2) Mix together 1 1/2 cups of the stuffing mix with water, carrot and parsley
3) Stir the mixture well and set it aside.
4) Mix together half a cup of soup, beef, onion, egg, remaining half cup of stuffing mix and salt.
5) Take a 12- x 9-inch rectangular waxed sheet and spread the mixture on it.
6) Now, spread the reserved stuffing mixture on top of this spread leaving an inch of space along the margin.
7) Starting from the long end, roll the mixture along with the waxed paper in a jellyroll fashion.
8) Press the ends and edges and seal well.
9) Lightly grease a shallow bottomed baking dish.
10) With the seam side facing down, place the roll on the dish.
11) Bake for an hour or until completely cooked.

FINALIZING
12) For the sauce, set aside 3 tablespoons of pan drippings from the baking dish, if there.
13) Make the sauce my mixing together in a saucepan the rest of the soup, reserved drippings (if any) and milk.
14) Cook the sauce on a low flame with occasional stirring until heated.

SERVING
15) Before serving, allow the loaf to sit idle for 10 minutes.
16) Serve the meat loaf with sauce topping.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
2

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