Rolled Beef Loaf

Rolled Beef Loaf


1 1/2 cups [375 mL] soft breadcrumbs
1/4 cup [60 mL] milk
or
1/3 cup [80 mL] evaporated milk
1 egg, slightly beaten
2 1/4 pounds [1 kg] ground beef
2 tablespoons [30 mL] finely chopped onion
2 teaspoons [10 mL] salt
1/4 teaspoon [1 mL] pepper
1 tablespoon [15 mL] Worcestershire sauce
1 tablespoon [15 mL] prepared mustard
3/4 cup [190 mL] grated carrot
3/4 cup [175 mL] grated cheese



Preheat oven to 350°F [180°C]
Combine breadcrumbs, milk and beaten eggs until well mixed.
Thoroughly mix in ground beef, chopped onion, salt, pepper, Worcestershire sauce and mustard.
Shape meat mixture, onto wax paper, into a 1-inch [2.5-cm] thick 6 x 12-inch [15 x 30-cm] rectangle.
Sprinkle all over with grated carrots and 1/2 cup [115 g] of grated cheese.
Starting at a short end, roll meat firmly, jelly roll fashion [lift edge of wax paper to start rolling and guide meat into a roll].
Press lightly at each end to shape neatly.
Transfer into a shallow oblong [7 x 11-inch / 18 x 28-cm] baking pan.
Bake into preheated moderate oven for 1 hour, sprinkling loaf with remaining grated cheese 5 minutes before the end of baking time.