Spinach Stuffed Meat Roll
|Lean ground beef||1⁄2 Pound|
|Lean ground lamb||1⁄2 Pound|
|Bread crumbs||1⁄3 Cup (5.33 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Minced onions||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Grated romano cheese||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Chopped spinach||1 Cup (16 tbs)|
In a food processor, mix together the beef, lamb, 1 egg, the bread crumbs, tomato paste, onions, pepper, coriander, and thyme until thoroughly combined.
Set aside.In a medium-size bowl, mix together the cottage cheese, Romano, Parmesan, parsley, spinach, and the other egg.
On a sheet of aluminum foil about 15 inches long, form the meat mixture into a rectangle about 3/8-inch thick.
Spread the spinach mixture over the meat.
Keep the mixture 1/2-inch away from the edges of the meat.
Roll the meat up tightly jelly-roll style by gently lifting the foil at the short side of the rectangle.
Seal the ends of the roll.
Carefully place the meat roll, seam side down, on a rack in a broiler pan and bake at 350° for 50 to 55 minutes.
(If after 20 minutes the top is too brown, cover with foil for the remaining cooking time.) Cool about 5 minutes before slicing.