Recipe: Meat Loaf Braciole (Family Circle magazine, 1970's)

MEAT LOAF BRACIOLE

FOR THE MEAT LOAF MIXTURE:
1 (4 oz) can sliced mushrooms, drained, reserve liquid
water (as needed)
1 lb ground chuck
1/2 cup plus 2 tablespoons fine dry breadcrumbs, divided use
1 egg
1/4 tsp garlic powder
1/2 tsp salt
FOR THE FILLING:
4 slices bacon
1 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1 small onion, peeled and diced
1 cup coarsely grated mozzarella cheese (4 oz)
1 (16 oz) can tomato sauce (for topping)

Add enough water to reserved mushroom liquid to make 1/2 cup; set aside.

In a bowl, combine beef, 1/2 cup bread crumbs, egg, diluted mushroom liquid, garlic powder and salt. Mix thoroughly, cover and refrigerate until needed.

Heat oven to 350 degrees F.

In a small skillet fry bacon until crisp. Reserve bacon fat, drain bacon and crumble; set aside. Have remaining ingredients ready.

On a sheet of wax paper pat meat mixture into a 12x8-inch rectangle. Drizzle reserved bacon fat over meat. Sprinkle meat with parsley, oregano, basil, thyme and the remaining 2 tablespoons bread crumbs. Leaving a 1/2-inch wide border, scatter crumbled bacon, onion, mushrooms and cheese over meat.

Starting with one short side and using the wax paper as a guide, roll up meat like a jelly roll, pressing meat wherever necessary to contain filling. Put roll, seam side down, in a 13x9x2-inch baking dish and pour tomato sauce over it.

Cover dish with foil and bake 50-60 minutes. Cut into thick slices to serve.

Makes 6 servings
Source: Family Circle Magazine, September 1976