Italian Beef Roll-Up

• 2 lb. lean ground beef
• 2 eggs
• 1 c. soft fresh bread crumbs
• 1/3 c. milk
• 1/4 c. chopped onion
• 1 tsp. oregano, crushed
• 1/4 tsp. garlic powder
• 1 (3 oz.) pkg. thinly sliced Italian dry salami or pastrami
• 1 c. grated Mozzarella cheese
• natural meat tenderizer
• 3 slices Mozzarella cheese, halved diagonally for top

1. Mix together well beef, eggs, bread crumbs, milk, onion, oregano and garlic powder.
2. Pat meat into a 12 x 10-inch rectangle on foil or waxed paper.
3. Arrange salami slices atop meat, leaving a small margin on all sides.
4. Sprinkle grated cheese over salami. Starting from shortest end, roll up meat jellyroll fashion, lifting roll with foil.
5. Seal ends and edge by pressing meat together.
6. Sprinkle all surfaces of outside of roll evenly and generously with natural meat tenderizer.
7. Use no salt.
8. Place roll seam side down in shallow baking pan.
9. Bake at 350u0b0 about 55 to 60 minutes.
10. Top with cheese slices, overlapping; continue baking a few minutes just until cheese starts to melt.
11. Makes 8 servings.

lean ground beef, eggs, bread crumbs, milk, onion, oregano, garlic powder, salami, mozzarella cheese, natural meat, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434667 (may not work)