Super Rolled Meat Loaf Recipe
Ingredients
2 cans (10 1/2 ounces each) condensed cream of mushroom soup
3 pounds ground beef
1/2 cup finely chopped onion
2 cups small bread cubes
2 eggs, slightly beaten
8 slices (8 ounces) boiled ham
8 slices (8 ounces) Swiss cheese
1/2 medium green pepper, cut in strips
Generous dash tarragon
1 tablespoon butter or margarine
1/3 cup water
1/2 cup chopped canned tomatoes
Directions
Combine 1 cup soup, beef, onion, bread cubes, and eggs.
Mix thoroughly.
Divide in half.
On waxed paper, pat into two 12x9-inch pieces.
Press ham and cheese into each to within 1 inch of edges.
With aid of waxed paper, roll meat tightly jelly-roll fashion starting at long edges.
Seal ends; use waxed paper to transfer to shallow baking dishes.
Bake at 350°F for 1 hour.
Meanwhile, in saucepan, cook green pepper with tarragon in butter until tender.
Add remaining soup, water, and tomatoes.
Heat; stir now and then.
Mix thoroughly.
Divide in half.
On waxed paper, pat into two 12x9-inch pieces.
Press ham and cheese into each to within 1 inch of edges.
With aid of waxed paper, roll meat tightly jelly-roll fashion starting at long edges.
Seal ends; use waxed paper to transfer to shallow baking dishes.
Bake at 350°F for 1 hour.
Meanwhile, in saucepan, cook green pepper with tarragon in butter until tender.
Add remaining soup, water, and tomatoes.
Heat; stir now and then.
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