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Saturday, September 24, 2011

Ty's rolled meat loaf

This Recipe was create by Ty Fedak's Mother and Dad, it's roots are Perth Amboy Hungarian/Argentina.
  • 3 lbs ground beef (extra lean-90%)
  • 2 raw eggs
  • 1 cup Italian spiced bread crumbs
  • 1/4 cup ground parlsey
  • 8 oz can tomate paste
  • 1/2 tp salt, pepper, oregano (if anything, cut back on salt)

First, lay down two overlapping sheets of wax paper, or aluminum foil. 

About 24" long. 
Mix all of the above very thoroughly in a large bowl. When finished, plop it on the wax paper, and spread it out, equally thin, into a roughly 20" by 14" rectangle. Make sure you don't see any major 'holes'.
Only now wash your hands.

  • Hard boil and finely chop up 4 eggs. (you can do this ahead of time)
  • 8 oz of Mozarella cheese
  • 8 slices of Prosciutto ham

Now the fun part:
Making sure you leave a 2" space around the edges, lay down the slices of Prosciutto first and then the cheese slices over the meat. Next, spread out /sprinkle the 4 chopped eggs over the cheese.
Now, while grabbing the 14" side of the wax paper, start to "roll it" all up. (like a jelly roll). Holding on to the wax paper is very, very helpful. After you're finished, pinch both ends... and pat down the top seam so it's 'sealed'. 
Carefully place it on a slightly greased/oiled pan. Bake at 350F for about an hour. Some of the cheese may melt out. I spread it over the top of the loaf after it's done, then sprinkle a little parsley over it for aesthetics.
Note: I've also made it with raw spinach leaves over the chopped egg. 
I like it, but my kids don't. 
bon appetite!

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