Italian Ground Beef RouladeUser Submitted Recipe
1 1/2 lbs. very lean ground beef
1 cup Italian seasoned bread crumbs (Progresso)
1 small can (2/3 cup) evaporated milk
1 egg, beaten
1 small jar (14 oz.) pizza sauce (Ragu)
1/4 cup minced bell pepper
1/4 cup minced onion
1/2 tbsp. Italian seasoning (McCormick)
1/2 teaspoon black pepper
1 teaspoon salt
1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
8 oz grated Mozzarella cheese
Preheat oven to 350 degrees F. Combine lean ground beef, bread crumbs and evaporated milk in large mixing bowl. Mix or stir by hand until bread crumbs disappear. Add egg, half the pizza sauce, bell pepper, onion, Italian seasoning, black pepper and salt; continue to stir until well mixed. Form meat mixture into a flat ball and place between two 10 x 12 inch sheets of waxed paper. Use rolling pin to roll out to rectangle about the size of the waxed paper. Peel off top sheet of waxed paper. Be sure that meat layer is even and has no holes. Keeping edges free of any toppings, arrange chopped spinach evenly over meat, and sprinkle with Parmesan cheese; top with grated Mozzarella cheese. Starting at end furthest from you, carefully lift waxed paper and begin rolling the meat inward toward the opposite end. Continue to lift the paper and peel it back from the meat rolling as tightly as possible. Use waxed paper to help support meat as it is rolled to the opposite end. Press ends and edges together to seal. Place on casserole dish with seam on bottom. Bake at 350° F 1 hour or until thermometer inserted in center of loaf registers 160°. Top with remaining 1/2 jar of pizza sauce; cook additional 5 minutes. Allow loaf to rest 10 minutes before slicing.
NOTES: If fatty meat is used, the loaf will crack and allow the cheese to run out. This is great with bow tie pasta (prepared as package directs) topped with the following: a jar of chunky garden sauce mixed with a jar of pizza sauce. Heat sauce mixture and spoon over pasta. Serve with additional Parmesan.