Asian Vegetable Meat Roll
From gamblinggal 18 years ago
- 100 minutes to make
- Serves 6
a twist on meatloaf with an Asian flair
Ingredients
- 1 pound lean ground beef shopping list
- 1 cup soft whole wheat bread crumbs (2 slices) shopping list
- 1 egg shopping list
- 1/3 cup coarsely chopped green onion shopping list
- 2 tablespoons soy sauce shopping list
- 1 teaspoon ground ginger shopping list
- 1/4 teaspoon pepper shopping list
- 1 can (8 ounces) water chestnuts, drained and chopped shopping list
- 1 jar (2 1/2 ounces) sliced mushrooms, drained shopping list
- 1 jar (2 ounces) diced pimientos, drained shopping list
How to make it
- 1.
- Heat oven to 350°F. Spray broiler pan rack with cooking spray.
- 2.
- Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape
- mixture into 12x10-inch rectangle on waxed paper. Mix remaining ingredients.
- Spread over beef mixture to within 1 inch of edges; press into beef mixture.
- 3.
- Roll up, beginning at narrow end, using waxed paper to help roll. Pinch
- edges and ends to seal. Place roll, seam side down, on rack in broiler pan.
- 4.
- Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center
- and juice of beef is clear (meat thermometer should reach at least 160°F).
- Let stand 10 minutes before slicing.
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