Ingredients Jump to Instructions ↓

  1. 2 cups 220g / 7.8oz Herb-seasoned stuffing mix - crushed and divided

  2. 1/2 cup 55g / 1.9oz Grated carrots

  3. 2 tablespoons 30ml Chopped fresh parsley

  4. 1/4 cup 59ml Water

  5. 2 lbs 908g / 32oz Ground chuck

  6. 1/2 cup 118ml Condensed cream of mushroom soup

  7. 1 cup 198g / 7oz Egg - beaten (large)

  8. 1/3 cup 20g / 0.7oz Diced onion

  9. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine 1 1/2 cups stuffing mix, carrot, parsley, and water; set aside. Combine remaining 1/2 cup stuffing mix, ground chuck, and next 4 ingredients. Shape into a 12x9 inch rectangle on a sheet of plastic wrap. Spread with stuffing mixture, leaving a 1 inch border around edges. Starting with long end and using plastic wrap for support, roll up, jelly roll fashion. Press edges and ends to seal; place, seam side down, into a lightly greased 13x9 inch baking dish. Bake at 350F for 1 hour or until done. Serve with ketchup.


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