Filled Beef Roll (Meatloaf) Recipe

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Filled Beef Roll (Meatloaf)

Contributed by: Melinda

2 lbs lean ground beef
1/4 lb crimini mushrooms, thinly sliced
1/2 medium onion, finely minced
2 tsp kosher salt
1/2 cup cheddar cheese, grated
1 tbl minced fresh basil leaves
1/4 cup sun dried tomato pesto
1/2 medium onion, grated
2 tbl minced fresh parsley leaves
1 clove garlic, grated
1-2 tsp worcestershire sauce
Freshly ground black pepper
3 Tbl tomato paste
1 Tbl balsamic vinegar
2 Tbl dry red wine
Olive oil or fat

Heat oven to 350º
Heat fat in a skillet and sauté mushrooms, minced onions and 1/2 tsp salt over medium heat until lightly browned
Turn off heat and let cool slightly
Mix ground beef, grated onion, parsley, grated garlic, worcestershire, black pepper, remaining salt and 1 tbl tomato paste
Lightly oil a piece of foil and spread ground beef into a rectangular shape about 1/2 inch thick
Spread tomato pesto over the surface, leaving a 1 inch border on all sides
Add basil to mushroom mixture and spoon over one half of the beef
Top mushrooms with grated cheese
Using the foil to life, roll the beef, starting at the mushroom, pressing filling back inside if it starts to fall out
Press ends and seam to seal well
Mix 2 Tbl tomato paste with balsamic vinegar and red wine and brush about 1/3 over the top of the loaf
Cook approximately 1 hour, until beef is firm, brushing with remaining 2/3 tomato paste sauce mixture during cooking

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