Thu 21 Aug, 2003 06:44 pm
2 pounds ground beef chuck
2 cups fresh bread crumbs
2 large eggs, lightly beaten
1/2 cup tomato ketchup
1/2 cup red wine
1 medium onion, diced
1/2 teaspoon dried oregano or 1 tablespoon fresh minced oregano
1/2 teaspoon fresh minced garlic
1/2 teaspoon dried thyme or 1 tablespoon fresh minced thyme
1/2 cup chopped Italian flat leaf parsley
1/2 teaspoon ground cinnamon or 1/2 teaspoon allspice
freshly ground black pepper, to taste
salt, to taste
1/2 pound smoked mozzarella cheese or 1/2 pound smoked gouda cheese
1/2 pound roasted (charred) sweet Italian peppers or 1 jar (equaling 8 ounces) roasted sweet Italian peppers
1 cup sauted thin mushroom slices.
GLAZE: 1 small jar of red pepper jelly
Preheat oven to 375 degrees; place rack in the center of the oven.
Combine in a large bowl all but the "filling" and "glaze" ingredients and blend well with both hands.
Spread the mixture to cover a 9" x 12" sheet of waxed paper or plastic wrap. Leave 1-inch around the edges of the paper or plastic wrap so the filling will not escape when being rolled up.
Slice the cheese into thin slices. Distribute the slices of cheese over the mixture leaving 1 inch uncovered along the edges. Spread the peppers and mushrooms over the cheese.
Using the waxed paper or plastic wrap as a rolling aid, slowly roll the filled mixture into a jelly roll form, removing the paper or plastic wrap from the mixture as you roll it up. Using a large spatula to lift the loaf, place it (seam-side down) in a baking dish or pan large enough to leave at least 1-inch clear on all sides to allow complete browning of the surface. Pinch the ends of the rolled mixture together to seal in the filling.
Spoon 1/2 jar of the red pepper jelly over the top of the loaf.
Bake for 45 minutes, or until the meat juices run clear. Spoon the remaining 1/2 jar of red pepper jelly over the hot meat loaf. Allow the meat loaf to cool for at least 1/2 hour before slicing into 1-inch servings.