Hamburger Potato Roll

Hamburger Potato Roll

1 tbsp vegetable oil
1 medium onion, chopped
1 small garlic clove, crushed
1 lb ground chuck beef
1 egg, lightly beaten
2 slices bread, crusts removed
1 tsp salt
1/4 tsp oregano, rosemary or basil
Freshly ground pepper to taste
2 tbsp dry breadcrumbs
1-1/2 cups seasoned mashed potato
1 tbsp minced parsley
3 strips bacon

Preheat oven to 350 F.

Heat oil, add onions and garlic and saute until onions are transparent. Remove to a mixing bowl and add to ground beef and the egg.

Soften the bread in water, press out the excess, and add bread to the meat. Add salt, oregano and pepper. Mix thoroughly.

Sprinkle a piece of wax paper with crumbs. Press the meat out on the crumbs to make a rectangle about 1/2 inch thick.

Beat mashed potatoes with the parsley and spread on top of the meat. (If leftover potato is used, reheat it in a double boiler before spreading.)

Using the wax paper as an aid, roll the meat and potatoes, jelly roll fashion, and place in a loaf pan or on a shallow baking pan. Grease the pan if the meat is very lean. Place the bacon on top.

Bake about 1 hour, basting at least once during baking. Serve with a brown sauce made from the pan drippings, or with mushroom, tomato or other sauce.

4 servings.