Rolled stuffed meat loaf

Ingredients

Quantity		Ingredient
2	cups	Stuffing mix, herb-seasoned; crushed
½	cup	Carrot; shredded
2	tablespoons	Parsley
¼	cup	Water
2	pounds	Ground chuck
2	cans	Soup, mushroom; undiluted and divided
1		Egg; beaten
⅓	cup	Onion; finely chopped
1	teaspoon	Salt
½	cup	Milk

Directions

Combine 1-½ cups stuffing mix, carrot, parsley, and water; stirwell and set mixture aside.

Combine beef, ½ cup soup, egg, onion, salt, and remaining ½ cup stuffing mix. Shape into a 12"x9" rectangle on a sheet of waxed paper. Spread reserved stuffing mixture on top, leaving a 1" margin around edges. Begin at long end and roll jellyroll fashion, lifting waxed paper to help roll. Press edges and ends to seal.

Place roll, seam side down, in a lightly greased shallow baking dish.

Bake at 350 degrees for 45 minutes to 1 hour or until done. Remove 3 tablespoons pan drippings for sauce, if anyhas collected. Let loaf stand 10 minutes before serving.

Combine remaining soup, milk and reserved drippings in a saucepan; cook over low heat, stirring occasionally, until hot. Serve sauce over meat loaf.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 09-29-94

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