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Title: Meatloaf Bracciole
Categories: Beef Ethnic Italian Main
Yield: 6 Servings
| 1 | cn | Sliced mushrooms; drained, liquid |
| ; reserved, | ||
| ~oz. | ||
| 4-oz | ||
| 1 l | b ground beef | |
| 1 | /2 c | dry bread crumbs |
| 1 | egg | |
| 1 | /4 t | s garlic powder |
| 1 | /2 t | s salt |
| 4 | strips bacon; cooked, grease | |
| : | ; reserved | |
| 1 t | s dried parsley | |
| 1 | /2 t | s dried oregano leaves |
| 1 | /2 t | s basil leaves |
| 1 | /2 t | s thyme leaves |
| 2 t | b dry bread crumbs | |
| 1 s | m onion; diced, 1/2 cup | |
| 1 c | mozzarella cheese; 4 ounces, | |
| : | ; coarsely grated | |
| 1 c | n tomato sauce; 16 oz. |
1. Add water to mushroom liquid to make 1/2 cup.
2. Combine beef, 1/2 cup bread crumbs, egg, water, garlic and salt. Refrigerate.
3. Crumble bacon. Mix parsley, oregano, basil, thyme, and bread crumbs.
4. Pat meat into 12"x8" rectangle on waxed paper.
5. Drizzle grease on meat. Sprinkle with herb mixture. Next sprinkle with bacon, onion, mushrooms, and cheese.
6. Starting with short end, roll meat, jelly-roll fashion, using paper as a guide.
7. Place seam side down in a 13"x9"x2" baking dish. Pour tomato sauce over, cover with foil and bake for 50-60 minutes at 350'.
Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Luke Murden
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