Meatloaf Bracciole
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
mushrooms
sliced |
*
|
| 1 | pound | ground beef |
|
| ½ | cup | bread crumbs |
|
| 1 | each | eggs |
|
| ¼ | teaspoon | garlic powder |
|
| ½ | teaspoon | salt |
|
| 4 | strips |
bacon
cooked |
|
| 1 | teaspoon |
parsley leaves
dried |
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon | basil |
*
|
| ½ | teaspoon | thyme |
*
|
| 2 | tablespoons | bread crumbs |
|
| 1 | small | onions |
|
| 1 | cup |
mozzarella cheese
grated |
*
|
| 1 | can | tomato sauce |
*
|
Trans-fat Free
Directions
Add water to mushroom liquid to make ½ cup.
Combine beef, ½ cup breadcrumbs, egg, water, garlic and Refrigerate. Crumble bacon. Mix parsely, oregano, basil, thyme, and breadcrumbs. Pat meat into 12x8 inchrectangle on waxed Drizzle grease on meat. Sprinkle with herb mixture. Next sprinkle with bacon, onion, mushrooms, and cheese. Starting with short end, roll meat, jelly-roll fashion. Place seam side down in a 13x9x2 inch; Pour tomato sauce over, cover with foil and bake for 50 to 60 minutes at 350℉ (180℃).
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