Prep 20 mins
Cook 25 mins
From Linda Larsen,Your Guide to Busy Cooks on Abour.com This is an old, old recipe found on an onion snack dip package in the 1970s. It is savory, rich, and delicious. You can substitute white or wild rice for the brown rice if you like. You can find the snack dip in your grocery's refrigerator section. It is an already-prepared dip that is ready to serve.
- 3 slices bacon
- 1⁄3 cup brown rice or 1⁄3 cup white rice
- 1 lb lean ground beef
- 1 egg yolk
- 1⁄8 teaspoon pepper
- 8 ounces creamy prepared onion dip (or garlic dip)
- 8 ounces tomato sauce
- 1 cup shredded mozzarella cheese
- 1⁄4 cup grated parmesan cheese
- 1 teaspoon dried oregano leaves
- Preheat oven to 375ºF.
- Cook bacon until crisp, then remove from pan, drain on paper towels and crumble. Set aside.
- Cook rice as directed on package until tender and drain if necessary. Set aside.
- In large bowl, combined cooked and crumbled bacon, ground beef, egg yolk and pepper and mix gently.
- On waxed paper, divide beef mixture into 4 4x6" rectangles, patting gently to form into shape.
- In small bowl, combine cooked rice with onion dip.
- Divide rice mixture over ground beef rectangles, spreading evenly.
- Roll up the rectangles, starting with 4" side, to enclose rice mixture, using waxed paper to help roll (be sure to not roll the waxed paper into the meatloaves!).
- Place rolls in a 10" baking dish.
- Pour tomato sauce over each roll, then top with cheeses and oregano.
- Bake for 25-30 minutes until beef is thoroughly cooked and rolls are browned.