MEAT & POTATO ROLL

By Sube

Ingredients

• FILLING:
• 1 Egg
• 1/3 cup dry bread crumbs
• 7 oz. can tomato sauce
• 1-1/2 lb. lean ground beef
• 1/2 cup grated mozzarella cheese
• 2 minced garlic cloves
• 1-1/2 tsp. dried basil
• 1/2 tsp. leaf oregano
• 3/4 tsp. salt
• 1/4 tsp. black pepper
• 2 cups thick mashed potatoes
• 1 green onions, finely chopped
• 1/4 tsp. black pepper

Details

Servings 6

Preparation

Step 1

1. Preheat oven 350 degrees. Beat egg in medium size mixing bowl. Stir in bread crumbs and ½ cup tomato sauce. (Remainder of sauce goes over meat loaf) Add beef, cheese, garlic, basil, oregano, salt and pepper. Using your hand or a fork, work meat until evenly mixed.
2. In another bowl, stir mashed potatoes with green onions and pepper.
3. Place a sheet of waxed paper approximately 15 inches long on the counter. Place meat mixture on waxed paper. Using your hands, pat out into a rectangle about 8 inches wide and 11 inches long. Spread with mashed potatoes, leaving a 1-inch border uncovered. Lift 1 short end of waxed paper. Roll up meat and potatoes jelly-roll style, leaving waxed paper behind. Using your fingers, gently smooth ends, covering any potatoes with meat mixture. Place in an ungreased 9x5 inch loaf pan. Discard wax paper. Spread with ¼ cup tomato sauce.
4. Roast uncovered in center of 350 degrees oven for 1 hour. Drain off any juice. Spread with remaining tomato sauce. Continue roasting until meat is browned and pan juices are bubbly, about 15 minutes. Cool for 5 minutes before removing from pan. For neater slice, use a serrated knife with a back and forth motion to cut through loaf. Covered and refrigerated, meat loaf will keep for up to 3 days.

***Peel 2 to 3 large potates and boil until soft. Drain well and mash. Measure up 2 cups and stir in 1 tsp. butter, ½ tsp. salt but not liquid.****