Steam Rolling
Posted
Sun, 02/11/07
When I bought my first Rival steamer-cooker almost ten years ago, one of the best recipes from the accompanying booklet was a variation of meat loaf that was better than most. I can't recall the name of the recipe, so I simply dubbed my version Meat Loaf Roll.
Since I haven't made the dish for a long time – not because it's unsavory but rather I had forgotten about it in life's shuffle – I improvised recently to recreate the recipe. By the time I finished and the meal was served, my husband declared it was the best meat loaf he'd ever eaten. The best part is much of the fat from the beef drains away in the steamer, but the moistness and flavor of the meat remains.
The dish can be cooked in the oven as well and might provide a crunchy glaze, but I would not recommend it because the meat will "stew" in the trapped fat.
Meat Loaf Roll
2 LBS lean ground beef
Filling:
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.
Other than rolling the meat, which can be tricky, the dish is fairly simple to prepare. It has now become my favorite version of meat loaf.
Give it a whirl . . .
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