substituting the ground beef for a mix of egual parts of venison and sweet Italian sausage. I was only able to think of doing this because of all the post here and some PMs I recieved with suggestions on cooking venison. So a HUGE "THANK YOU'!!!!
My family LOVED it and it turned out very delicous. Here is the recipe and what I changed or added to it. My Grandma gave me this cookbook as a grad present from high school. I love it then and I treasure it even more now.
Enjoy!!! "Smile"
Betty Crocker’s Meat Loaf Roll
Source: Betty Crocker’s Cookbook Seventh Printing 1982
Ingredients:
1 package (10 oz) frozen chopped broccoli or spinach leaves
2 lbs. ground beef (I used 1 lb venison & 1 lb sweet Italian sausage)
2 eggs
¾ cup soft bread crumbs (about 1 slice bread)
¼ cup catsup
¼ cup milk
½ tsp salt
¼ tsp pepper
¼ tsp dried oregano leaves
1 tsp salt
1 package (3 oz) smoked sliced ham
3 slices mozzarella cheese, each 3 x 3 inches, cut diagonally into halves (optional)
Directions:
Rinse frozen broccoli under cold water to separate. (After I rinsed the broccoli, I soaked it in 10.0-pH alkaline water until I was ready for it. Drain and used as directed. I also soaked the venison and sausage in a separate bowl of 10.0-pH alkaline water for 30 min. I then drained and used as directed.) Mix ground beef, eggs, breadcrumbs, catsup, milk, ½ tsp salt, pepper, and oregano. (I added ¼ tsp each fresh chopped thyme and rosemary. I also added ½ tsp Emeril’s Essence Southwest spice.) Pat ground beef mixture into rectangle, 12 x10 inches, on a piece of aluminum foil 18 x 15 inches.
Arrange broccoli on ground beef mixture to within ½ inch of edges, sprinkle with 1 tsp salt. Arrange ham on broccoli. Roll up rectangle carefully, beginning at 10-inch side and using foil to lift. Press edges and end of roll to seal.
Place on rack in shallow roasting pan. (Because of the leanness of the venison, I place roll directly on the roasting pan.) Cook uncovered in 350-degree oven 1 ¼ hours. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. (Center of meat loaf maybe slightly pink due to ham.) Garnish with celery leaves if desired.
Servings: 8
Do-ahead Tips: After rolling, cover and refrigerate meat loaf no longer than 24 hours. Cook as directed except-increase first cooking time to 1 ½ hours.
My family LOVED it and it turned out very delicous. Here is the recipe and what I changed or added to it. My Grandma gave me this cookbook as a grad present from high school. I love it then and I treasure it even more now.
Enjoy!!! "Smile"
Betty Crocker’s Meat Loaf Roll
Source: Betty Crocker’s Cookbook Seventh Printing 1982
Ingredients:
1 package (10 oz) frozen chopped broccoli or spinach leaves
2 lbs. ground beef (I used 1 lb venison & 1 lb sweet Italian sausage)
2 eggs
¾ cup soft bread crumbs (about 1 slice bread)
¼ cup catsup
¼ cup milk
½ tsp salt
¼ tsp pepper
¼ tsp dried oregano leaves
1 tsp salt
1 package (3 oz) smoked sliced ham
3 slices mozzarella cheese, each 3 x 3 inches, cut diagonally into halves (optional)
Directions:
Rinse frozen broccoli under cold water to separate. (After I rinsed the broccoli, I soaked it in 10.0-pH alkaline water until I was ready for it. Drain and used as directed. I also soaked the venison and sausage in a separate bowl of 10.0-pH alkaline water for 30 min. I then drained and used as directed.) Mix ground beef, eggs, breadcrumbs, catsup, milk, ½ tsp salt, pepper, and oregano. (I added ¼ tsp each fresh chopped thyme and rosemary. I also added ½ tsp Emeril’s Essence Southwest spice.) Pat ground beef mixture into rectangle, 12 x10 inches, on a piece of aluminum foil 18 x 15 inches.
Arrange broccoli on ground beef mixture to within ½ inch of edges, sprinkle with 1 tsp salt. Arrange ham on broccoli. Roll up rectangle carefully, beginning at 10-inch side and using foil to lift. Press edges and end of roll to seal.
Place on rack in shallow roasting pan. (Because of the leanness of the venison, I place roll directly on the roasting pan.) Cook uncovered in 350-degree oven 1 ¼ hours. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. (Center of meat loaf maybe slightly pink due to ham.) Garnish with celery leaves if desired.
Servings: 8
Do-ahead Tips: After rolling, cover and refrigerate meat loaf no longer than 24 hours. Cook as directed except-increase first cooking time to 1 ½ hours.