Asian Vegetable Meat Roll

 

1

pound lean ground beef

1

cup soft whole wheat bread crumbs (2 slices)

1

egg

1/3

cup coarsely chopped green onion

2

tablespoons soy sauce

1

teaspoon ground ginger

1/4

teaspoon pepper

1

can (8 ounces) water chestnuts, drained and chopped

1

jar (2 1/2 ounces) sliced mushrooms, drained

1

jar (2 ounces) diced pimientos, drained

• 1 Heat oven to 350°F. Spray broiler pan rack with cooking spray.
• 2 Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape mixture into 12x10-inch rectangle on waxed paper. Mix remaining ingredients. Spread over beef mixture to within 1 inch of edges; press into beef mixture.
• 3 Roll up, beginning at narrow end, using waxed paper to help roll. Pinch edges and ends to seal. Place roll, seam side down, on rack in broiler pan.
• 4 Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center and juice of beef is clear (meat thermometer should reach at least 160°F). Let stand 10 minutes before slicing.