Meat Loaf Roll
(Irish Name: Rollóg Builín Feoil)
2 LBS lean ground beef
1 egg
1 small can (8 oz.) tomato sauce
Black pepper to taste
Lawry's Seasoned Salt to taste
1 package McCormick Meat Loaf Seasoning Mix
1 TBS Meat Pie Spice
Dash of cream (or half & half); or 1 TBS powdered Coffee Mate
Filling:
1/4 C fresh mushrooms, sliced
1/4 C green, red & orange bell peppers, chopped (remove seeds & white rind)
1/4 C onion, chopped small
1/2 C mozzarella cheese, grated
1/2 C pepper-jack cheese, grated
In a large bowl, combine the first eight ingredients. Add enough breadcrumbs so the meat is not overly sticky. Sprinkle more breadcrumbs on a large cutting board, and roll the meat with a rolling pin. If the meat is still sticky, rub additional breadcrumbs on the rolling pin. Roll out the meat to an approximate 1/2" thickness; other dimensions will depend on the size of your cutting board.
Add the filling ingredients to the center of the flat meat, keeping them 1" away from the edges. Roll the meat the same way as a burrito, keeping the roll tight. If the meat sticks to the cutting board, use a spatula to help the roll along. If the meat splits in some places, press together and blend with fingers (similar to repairing torn pastry).
Place the roll carefully in a steamer cooking tray. Cook for one hour or longer, until meat is no longer pink. Allow the roll to cool for about twenty minutes after cooking, which prevents leakage from the filling center. This dish slices much easier when cold, but tastes just as marvelous when reheated. Leftovers are also divine as meat loaf "sandwiches."
Recipe Note: Meat Loaf Roll can be cooked in the oven and might provide a crunchy glaze, but I would not recommend it because the meat will "stew" in the trapped fat.
Suggestions: Serve with mashed potatoes and a green vegetable.
*Meat Loaf Roll images (C) Shenanchie O'Toole.
Seniyeh (Yemeni meatloaf)
Tajine d'artichauts Tunisienne (Tunisian Meatloaf)
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