Stuffed Meatloaf Roll

• Meat

  • 2 lbs Ground beef, lean

• Produce

  • 1 Bell pepper
  • 1 cup Mushroom
  • 1 Onion
  • 1 tsp Oregano, leaves

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 (15 ounce can Tomato sauce

• Baking & Spices

  • 3/4 tsp Salt

• Bread & Baked Goods

  • 1 cup Breadcrumbs, dry
  • 2 (8 ounce cans Crescent rolls

• Dairy

  • 1 cup Cheddar cheese
  • 1 cup Mozzarella cheese

Found on holidayspage.net

Ingredients

• 2 lbs lean ground beef
• 1 cup dry breadcrumbs
• 2 eggs, beaten
• 1 chopped onion
• 1 chopped bell pepper
• 1 cup chopped mushroom
• 3/4 teaspoon salt
• 1 teaspoon leaves oregano
• 1 (15 ounce) can tomato sauce
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 2 (8 ounce) cans crescent rolls

Directions

• 1 In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. 2 Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and dont separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till its half the thickness that it was originally . 3 Place meat mixture in center and spread out over dough. Sprinkle meat with cheese, bell pepper & mushrooms & top with remaining tomato sauce. 4 Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. 5 Place seam side down in non-stick 9-1/4-in. x 5-1/2 inches x 2-3/4-in. bread pan. 6 Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates & then return to oven for 30 minutes.