Jane's Favorite Tested Recipes
09/11/2006
Last Update
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Jane Echols
Ft. Myers, Florida
Sicilian Meat Roll
| 2 beaten eggs |
| ¾ cup soft bread crumbs (1 slice bread) |
| ½ cup tomato juice |
| 2 TBSP snipped parsley |
| ½ teaspoon dried oregano, crushed |
| ¼ teaspoon salt |
| ¼ teaspoon pepper |
| 3-4 small cloves garlic, minced |
| 2 lbs. lean ground beef OR meatloaf mixture |
| 8 thin slices boiled ham |
| 6 ounces shredded mozzarella cheese |
| 3 slices mozzarella cheese, halved diagonally |
Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, and garlic. Stir in ground beef mixture, mixing well.
On foil or waxed paper, pat meat into a 12 x 10 rectangle. Arrange ham slices atop meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from the short end, carefully roll up meat, using foil to life; seal edges and ends.
Put several slices of bread down in 13 x 9 pan, then place roll, seam side down, in pan. Bake at 350 for 1 hour and 15 minutes or until done. Place cheese wedges over top of roll; return to oven for 5 minutes or until cheese melts. Makes 8 servings.
NOTE: My husband doesn’t care for meat loaf, so I’ve not made this. However, a friend did and brought me a slice and it is excellent! She did say that she never has tomato juice, so she uses cocktail sauce, chili sauce, or ketchup (what I ate had cocktail sauce in it) instead. Instead of the mozzarella cheese inside the roll, she uses provolone. She also uses the meatloaf mixture of veal, pork, and beef. And she puts the bread on the bottom to absorb the grease and keep it from getting too brown. She also just fixes half this recipe for the two of them and always had leftovers. And it is excellent left over, too!