MEAT LOAF ROULADE:
Meat loaf has never been so good! Here is a delicately seasoned mixture of beef and pork, jelly-roll style filled with a carrot and onion puree. Baked and served with steamed green beans and glazed onions, this entrée needs only a salad and some dark beer to complete the meal.
FOR THE FILLING:
2 lbs carrots, pared and cut up
FOR THE GLAZE:
1/2 cup catsup
10 medium onions, peeled
In 1 inch boiling water in large saucepan, cook carrots, covered, 25 minutes, or until tender. Drain; MASH; measure 3 cups. In hot butter in skillet, sauté chopped onion, stirring, until golden. Combine HALF of onion with carrot, 1 teaspoon salt, dash pepper.
Preheat oven to 350 F. In large bowl, combine eggs, bread crumbs, milk, thyme, 1 Tablespoon salt, 1/4 teaspoon pepper; mix well. Add ground beef, pork, parsley and rest of onion; mix well. Roll out between two sheets of waxed paper placed on damp surface.
Roll to form a rectangle 14 by 10 inches, 1/4 inch thick. Remove top sheet of waxed paper. Spread meat evenly with carrot filling; roll up as for jelly roll, use the bottom of the wax paper to roll up starting with narrow edge. Place the meat loaf, seam side down, in shallow roasting pan lined with foil.
Make glaze: In small bowl, combine catsup, brown sugar and mustard; mix well. Brush over meat loaf. Bake uncovered, 1 hour. Meanwhile in 1 inch boiling water with ½ teaspoon salt in large skillet, cook whole onions, covered, about 25 minutes; drain.
Wash green beans; trim ends. Using string, tie beans into bundles, ten in each. In large skillet, in 1 inch boiling water and 1 teaspoon salt, boil beans gently, covered, 12 to 15 minutes, or until tender. Drain. Remove strings when on serving platter.
In skillet, melt 2 Tablespoons butter with granulated sugar. Add onions; over medium heat, sauté, turning, until golden-brown-about 5 minutes. Arrange meat loaf and vegetables on warm platter. Pour 1/4 cup melted butter over beans. Serves 8 to 10.
McCalls Cooking School
Donated by Olga Drozd
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Last updated February 2, 2005