This mild-flavored meat loaf features a fresh corn and parsley filling. It slices nicely into colorful swirls. - Velma Bonds, Worth, West Virginia
- 1-1/2 pounds lean ground beef
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups fresh corn or frozen corn
- 1 cup soft bread crumbs
- 1 egg, beaten
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a bowl, combine beef, salt and pepper. On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 10-in. rectangle. Combine the filling ingredients. Spoon over beef to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter. Yield: 6 servings.
Originally published as Corny Meat Roll in Taste of Home Ground Beef Cookbook 1999, p48
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