Asian Vegetable Meat Roll

Make your dinner decision in no time with this hearty ginger- and soy-flavored roll-up

Prep Time: 15 min
Total Time: 1 hour 40 min
Makes: 6 servings

(4 ratings)

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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

Serve with...

Papaya-Spinach Salad
Total Time: 10 min

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.

Do-Ahead Tip

Anxious to get your dinner act together? Prepare the roll as directed, but bake or microwave it the next day.

Time Saver

Place roll, seam side down, on a microwavable rack in a microwavable dish. Cover with waxed paper and microwave on Medium-High (70%) 22 to 25 minutes, rotating dish 1/2 turn after 10 minutes, until no longer pink in center and juice of beef is clear. Let stand covered 5 minutes.

Nutrition Information:

1 Serving: Calories 260 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 80 mg; Sodium 560 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 18 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 8 %; Calcium 6 %; Iron 16 % Exchanges: 1 Starch; 1 Vegetable; 3 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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