Artichoke Beef Roll
|Ground round||2 Pound|
|Soft whole wheat breadcrumbs||2 Cup (32 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Low sodium worcestershire sauce||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Frozen artichoke hearts||9 Ounce, thawed, drained, and chopped (1 Package)|
|Finely chopped mushrooms||1 1⁄2 Cup (24 tbs)|
|Shredded low fat monterey jack cheese||3 Ounce (3/4 Cup)|
|Vegetable cooking spray||1|
Combine first 6 ingredients in a large bowl; stir well.
Shape mixture into a 12- x 10-inch rectangle on wax paper.
Combine artichokes and mushrooms; spread evenly over beef mixture, leaving a 1-inch margin on all sides.
Sprinkle evenly with cheese.
Carefully roll up meat, jellyroll fashion, starting at narrow end, using wax paper to support meat.
Pinch ends and seam to seal.
Remove from wax paper.
Place roll, seam side down, on a rack in a roasting pan coated with cooking spray.
Bake at 350° for 1 hour or until done.
Transfer to a serving platter.
Let stand 10 minutes before slicing.