Stuffed Meatloaf Roll
2 pounds lean ground beef
Ingredients
Method
- In a large bowl, combine beef, crumbs, egg, onion, salt, and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don’t separate. Lay end to end on top of wax paper and place the second piece of wax paper on top. Now take rolling pin and roll the dough out till it’s half the thickness that it was originally.P lace meat mixture in center and spread out over dough Sprinkle meat with cheese, bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down. Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it
- with pizza dough too and that one had a thicker crust and
- I also experimented with saran wrap instead of wax paper
- and that seemed to work pretty well DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !! Someone just asked me this and I never thought anyone would misinterpret the directions
- Source: food.com
Tips for the Best Stuffed Meatloaf Roll
- Pre-heat & Prep: Always gather all ingredients before cooking stuffed meatloaf roll.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
