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Meat roll, or meat loaf, is so versatile and easy to make. It is great served warm as a main dish and the leftovers can be used the next night served cold in sandwiches. Here I have shown it with hard-boiled eggs as a decoration, but you can leave the eggs out if they don’t speak to you.
Yield: 1 Large roll, approximately 4 servings
1 pound lean ground beef
2 raw eggs, for the meat mixture
1 carrot, shredded
1/2 red pepper, finely chopped
1 onion, finely chopped
1 clove minced garlic
salt, to taste
pepper, to taste
1 cup Gefen Bread Crumbs (unseasoned)
2 hard-boiled eggs, peeled
In a large bowl, mix all ingredients (except hard-boiled eggs) together thoroughly, adding bread crumbs last.
Pat the meat mixture onto the center of a large piece of parchment paper. Insert the hard-boiled eggs in the center of the meat.
Using the parchment paper, wrap the meat mixture into a log shape, securing both ends of the paper tightly. The hard-boiled eggs will be in the center of the meat roll.
Wrap the meat roll in aluminum foil without removing the parchment paper.
Put in a dish or baking pan and bake in a preheated 350-degree-Fahrenheit oven for two hours.
Let the meat cool and slice diagonally.
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