This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2002-4-21-11-24-20


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Stuffed Rolled Meatloaf

From the Kitchen of John Nelson,
2002-04-21
This colorful meatloaf has a filling of onions, parsley and apricots. The glaze is the juice from the canned apricots. Plan an oven meal around this meat dish, and serve baked or scalloped potatoes, and a baked apple dessert, to go along with a marinated vegetable salad.
Prep Time:
 25 minutes

Cook Time:
 50 minutes

Categories:
 American
 Entree

Yields:
 4 - 6


Ingredients

1lb ham, ground
1/2lb pork, ground
1/4cup saltine crackers, crushed
1 egg,
1/2cup milk,
1/2tsp salt,
1/2tsp thyme,
1/4tsp pepper,
1cup onion, chopped
116 oz can apricot halves, drained, juice reserved
1/2cup fresh parsley, chopped

Equipment

Directions

  1. In large mixing bowl, blend ground ham, ground pork, crackers, egg, milk, salt, thyme and pepper. Mix until well blended.
  2. Moisen a piece of waxed paper, 18" long. Pat meat mixture to make a rectangle 9 by 12 inches.
  3. Spread onions over top of meat evenly. Coarsely chop the drained apricots. Sprinkle over onions. Sprinkly parsley over all.
  4. Roll as for a jelly roll starting with a 9" side, making a compact roll. Simply lift up the waxed paper to start meat rolling. Place meat in a lighly greased 9 by 5 inch bread pan.
  5. Bake at 350 degrees for 50 min. Meanwhile, boil juice down from canned apricots to measure 1/4 cup. Brush meatloaf halfway through baking with this juice.
  6. Allow to stand 10 min before serving.