Mouse
03-12-2007, 05:19 PM
For those interested in such decadence. ;)
Makes 8 servings.
Preparation Time: 1 hour 15 minutes.
1½ pounds lean ground beef
½ cup dry bread crumbs
1 egg, lightly beaten
1 teaspoon instant minced onion
¾ teaspoon salt
½ teaspoon crushed oregano
1 10¾-ounce can tomato soup
1½ cups shredded mozzarella cheese
1 4-ounce can mushroom stems and pieces,
drained, optional
Preheat oven to 375°. Grease 12 x 8 x 2-inch baking pan. Combine beef, bread crumbs, egg, onion, salt and oregano in mixing bowl. Stir in ¾ cup tomato soup. Cut a piece of waxed paper 15 inches long. Press meat into a 13 x 9-inch rectangle on waxed paper. Sprinkle meat with cheese; top with mushrooms. Starting with narrow end of meat, lift waxed paper to help roll meat jelly-roll fashion. Place meat, seam-side down, in prepared pan. Bake 30 minutes. Remove excess drippings from baking pan. Pour remaining soup over meat loaf. Bake an additional 30 minutes.
Makes 8 servings.
Preparation Time: 1 hour 15 minutes.
1½ pounds lean ground beef
½ cup dry bread crumbs
1 egg, lightly beaten
1 teaspoon instant minced onion
¾ teaspoon salt
½ teaspoon crushed oregano
1 10¾-ounce can tomato soup
1½ cups shredded mozzarella cheese
1 4-ounce can mushroom stems and pieces,
drained, optional
Preheat oven to 375°. Grease 12 x 8 x 2-inch baking pan. Combine beef, bread crumbs, egg, onion, salt and oregano in mixing bowl. Stir in ¾ cup tomato soup. Cut a piece of waxed paper 15 inches long. Press meat into a 13 x 9-inch rectangle on waxed paper. Sprinkle meat with cheese; top with mushrooms. Starting with narrow end of meat, lift waxed paper to help roll meat jelly-roll fashion. Place meat, seam-side down, in prepared pan. Bake 30 minutes. Remove excess drippings from baking pan. Pour remaining soup over meat loaf. Bake an additional 30 minutes.