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Rouladen Meat Loaf
1 lb. lean ground beef
1/2 cup dry bread crumbs
1 egg
1/4 tsp. garlic powder
1/2 tsp. beef bouillon
1/2 cup water
1/2 cup chopped bacon
2 large onions, chopped
1 tbsp. parsley
1 tbsp. brown mustard
1/2 tsp. marjoram
1 dill pickle cut in 8 lengthwise wedges
2 cups water mixed with
2 tsp. beef bouillon and
2 tbsp. catsup
1 lg. carrot
1 lg. onion, quartered
1 lg. stalk celery
1/4 cup sour cream
Place bacon in a frying pan and cook on low until some bacon fat begins
to appear. Add onion and continue cooking until
very soft and tender, being
careful not to brown.
Mix in dried parsley and set aside. Preheat oven to 350 degrees. Mix
first 6 ingredients in a bowl. On a sheet of waxed
paper or aluminum foil, pat
mixture into about a 10 x 14 inch rectangle. Spread mustard in a thin layer over
the rectangle.
Sprinkle with marjoram. Spread onion-bacon mixture over the rectangle,
being careful to leave 1/2 inch uncovered to facilitate closure. Place the
pickle strips horizontally across the rectangle. Roll the meat like a jelly roll
using the waxed paper or foil to help it roll smoothly. Seal the ends and
joining by
pinching and patting, so that no fill shows. Use the paper of foil again to help
you roll the meatloaf into a greased 13x9x2 inch baking dish. Pour the broth
mixture over and add the coarsely diced vegetables. Cover with foil and bake 50
to 60
minutes, adding water if needed. Remove the foil in the last 10 minutes to
allow the meat to brown. Remove the loaf to a serving platter and place the
broth and
vegetables into a food processor or blender. Cover and blend until pureed, add
sour
cream and mix just until blended. Serve as a gravy.
Makes 6 servings.
   
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