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Stuffed Meatloaf Roll
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1
Reviews
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By:
Sherry Sloan
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Stuffed Meatloaf Roll Recipe rolls meatloaf of ground beef, bread crumbs, eggs, onion, bell pepper, mushrooms, olives, oregano, tomato sauce, mozzerella and cheddar cheese in crescent roll dough then bakes to make this delicious meatloaf recipe.
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INGREDIENTS
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2 pounds lean ground beef
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1 cup dry bread crumbs
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2 eggs beaten
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1 chopped onion
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1 chopped bell pepper
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1 cup chopped mushrooms
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1 cup chopped black olives
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3/4 teaspoon salt
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1 teaspoon leaf oregano
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1 8 oz can tomato sauce
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1 cup shredded mozzarella cheese
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1 cup shredded cheddar cheese
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2 cans crescent rolls
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DIRECTIONS
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1:
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside.
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2:
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 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. Remove top wax paper. Place meat mixture in center and spread out over dough.
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3:
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 as the wax paper is removed. 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°F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes or until thermometer inserted in center registers 165°F.
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4:
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