This is another recipe from the 70’s that my Italian neighbor use to make and bring down to us. She gave me the recipe when, after much begging, she made up a booklet of her favorite recipes for me. I never make this without remembering Cam. She was a great neighbor and a wonderful lady. I had posted on FB that I would be posting some older recipes this week. Have had several young moms text me asking for some new ideas of what to make for their families.
2 eggs, beaten
3/4 cup bread crumbs (or Progresso Italian Flavored bread crumbs)
1/2 cup tomato juice (I don’t keep the TJ in the house as we don’t drink it so i use a small can of tomato sauce and dilute it with 8 oz of water)
2 Tables dried parsley
1/2 teas dried oregano
1/2 teas salt
1/2 teas ground pepper
1 small garlic clove, or 1 teas garlic powder
2 lbs ground beef (lean)
8 thin slices ham lunch meat
6 oz (1 1/2 cups) shredded mozzarella cheese
3 slices mozzarella, halved diagonally)
Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, garlic. Stir then into the lean ground beef, mixing well.
On a piece of foil or waxed paper, pat meat into a 12″ x 10″ rectangle. Arrange ham slices over the meat mixture, leaving a small margin around edges. Sprinkle shredded cheese over ham. Staring from short end, carefully roll up meat using the foil or waxed paper to lift.
Seal Edges and ends by pinching.
Place the meat roll, seam side down, in a 9×13″ baking dish that you have sprayed with Pam. Bake in a preheated 350 oven for about an hour, or until meat is done. Place cheese triangle slices over the top of roll; return to oven for 5 minutes or until cheese melts.
Makes 8 servings.