Rolled Meatloaf
Different twist to meat loaf. This is a rolled, stuffed version. Cook time includes making the homemade sauce.
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INGREDIENTS
NutritionTHE SAUCE
- 1
- 1(8 ounce) can tomato sauce
- 1⁄2cup chopped onion
- 1⁄3cup chopped bell pepper
- 1⁄4cup chopped celery
- 1teaspoon italian seasoning
- 1teaspoon sugar
- 1teaspoon oregano
- 1⁄2
- 1teaspoon Worcestershire sauce
- 2cups water
- 1⁄4cup chopped fresh parsley
THE LOAF
- 1lb ground beef
- 1slice white bread, soaked in water
- 1teaspoon creole seasoning (I use Paul Prudhome's Blackened Redfish)
- 1
- 1⁄2teaspoon red pepper
- 1⁄2teaspoon salt
THE FILLING
- 1
- 3tablespoons tomato sauce
- 1⁄4chopped fresh parsley
- 1teaspoon italian seasoning
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DIRECTIONS
- Mix all the SAUCE ingredients, except parsley in a saucepan; cook over low until tender (1 1/2 hours); add salt and pepper to taste; remove from heat and mix in the parsley.
- Mix well the meatloaf ingredients; spread out and flatten in a 9x12 baking dish; spread the cheese mixture over the meat.
- Starting with one end, lift the meat and roll to the other end.
- Set in the middle of pan, seam side down and pour tomato sauce over meat.
- Bake at 350 for 1 hour.
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