This is an old, old recipe my mother found on an onion snack dip package in the 1970s. It is savory, rich, and delicious. You can substitute white or wild rice for the brown rice if you like. You can find the snack dip in your grocery's refrigerator section. It is an already-prepared dip that is ready to serve.
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:
- 3 slices bacon
- 1/3 cup brown rice
- 1 lb. lean ground beef
- 1 egg yolk
- 1/8 tsp. pepper
- 8 oz. pkg. prepared creamy onion or garlic snack dip
- 8 oz. can tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp. dried oregano leaves
Preparation:
Preheat oven to 375 degrees. Cook bacon until crisp, then remove from pan, drain on paper towels and crumble. Set aside. Cook rice as directed on package until tender and drain if necessary. Set aside.In large bowl, combined cooked and crumbled bacon, ground beef, egg yolk and pepper and mix gently. On waxed paper, divide beef mixture into 4 4x6" rectangles, patting gently to form into shape.
In small bowl, combine cooked rice with onion dip. Divide rice mixture over ground beef rectangles, spreading evenly. Roll up the rectangles, starting with 4" side, to enclose rice mixture, using waxed paper to help roll (be sure to not roll the waxed paper into the meatloaves!).
Place rolls in a 10" baking dish. Pour tomato sauce over each roll, then top with cheeses and oregano. Bake at 375 degrees for 25-30 minutes until beef is thoroughly cooked and rolls are browned. Serves 4
