Stuffed Meat Loaf

This recipe is basically a stuffed meat loaf.

Using both ground beef and pork gives the roll a nice meaty flavor. The pork adds some much needed fat to the roll.

The tomato soup flavors the meat portion nicely. It also gives it a lovely maroon color.

For the stuffing I used the cuban bread I made earlier this week. I cut the bread into a 1/2 inch cube. This gave the stuffing some weight to it. As I mentioned in that post, the cuban bread is thick and dense.

The onions were great sautéed. You got the onion flavor without any crunchiness.

The rolling process is a little tricky. I used parchment paper instead of wax paper. I found the wax paper to not be wide enough to handle the size of the meat rectangle.

Perhaps the wax paper would have been a little easier to get the meat off of.

But the meat is sticky, so it is a process.

The roll was nice and thick. The stuffing stayed in place very well.

And it makes enough that you will absolutely have leftovers!

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STUFFED MEAT ROLL

1 1/2 Pounds Ground Beef

1/2 Pound Ground Pork

1 Teaspoon Salt

1/4 Teaspoon Pepper

1 Can Condensed Tomato Soup

1/4 Cup Chopped Onion

3 Tablespoons Butter

1 Egg, Beaten

3 Cups Bread Cubes

1/4 Teaspoon Salt

1/8 Teaspoon Pepper

1/4 Teaspoon Thyme or Sage

Combine meats, salt, pepper and soup. Turn onto wax paper and pat into a 14x9 inch rectangle. Cook onion in butter. Add onions to remaining ingredients and mix well. Spread over meat. Roll lengthwise and place in a shallow baking pan. Bake in a 350 degree oven for 1 hour.