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Vegetable Stuffed Beef Roll

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  Onion 1 Medium, chopped
  Butter/Margarine 2 Tablespoon
  Frozen mixed vegetables 10 Ounce (1 Package)
  Ground beef 2 Pound
  Egg 1 , beaten
  Prepared mustard 1 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Grated process american cheese 4 Ounce (1 Cup)
  Bacon slices 3 , cut in half

1. Saute onion in butter or margarine until soft in a medium-size frying pan; stir in frozen mixed vegetables. Heat over low heat, breaking up vegetables with a fork; cover then cook for 10 minutes or until almost tender. Drain well; cool while preparing meat.
2. Combine ground beef, egg, mustard, Worcestershire sauce, salt and pepper in a medium-size bowl; mix with a fork until blended.
3. Pat into a rectangle, 16x10, on wax paper or foil; spread with cooled vegetable mixture to within 1 inch of edges; sprinkle with cheese. Starting at a 10-inch end, roll up, jelly-roll fashion, lifting wax paper or foil as you roll to steady and guide it. Place, seam side down, in a greased large shallow baking pan. Top with bacon slices.
4. Bake in moderate oven (375°) for 1 hour, or until a deep brown. Lift onto heated serving platter; cut into 1/2 inch-thick slices with a sharp knife.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3578 Calories from Fat 2638

% Daily Value*

Total Fat 294 g452.1%

Saturated Fat 106.2 g531.1%

Trans Fat 0 g

Cholesterol 921.2 mg307.1%

Sodium 3168.2 mg132%

Total Carbohydrates 65 g21.7%

Dietary Fiber 15.4 g61.5%

Sugars 10.3 g

Protein 188 g375.3%

Vitamin A 308.2% Vitamin C 77.1%

Calcium 17.3% Iron 71.2%

*Based on a 2000 Calorie diet

Vegetable Stuffed Beef Roll Recipe