Sicilian Meat Roll

The Record’s “Recipe of the Week”:
Sicilian Meat Roll by Kathy Doss

2 eggs, beaten
3/4 cup soft bread crumbs (1 slice)
1/2 cup tomato juice
2 T. snipped parsley
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 lbs. ground beef
8 thin slices boiled ham
6 oz. mozzarella cheese, shredded
3 slices mozzarella cheese

Combine eggs, crumbs, juice, parsley, oregano, salt, pepper, and garlic. Mix well. Add ground beef and mix well.

On waxed paper or foil, pat meat mixture to 12x10-inch rectangle. Arrange ham on top, leaving small margin around edges. Sprinkle shredded cheese over ham.

Starting from the end, carefully roll up meat, using paper to lift. Seal edges and ends. Place roll, seam side down, in 13x9x2 pan. Bake at 350° for 1-1/4 hours. Place cheese slices over roll and return to oven until it melts.