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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