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Enjoy this recipe from All-Time-Favorite Recipes from Pennsylvania Cooks.
Submitted by: Kelly Alderson from Erie, PA
2 lbs. ground beef
3/4 c. soft bread crumbs
1/2 c. onion, minced
2 eggs, beaten
1-1/2 t. salt
1-1/2 t. pepper
12-oz. pkg. shredded Cheddar cheese
6 to 8 sandwich buns, split
Garnish: catsup, mustard and lettuce
In a large bowl, combine beef, bread crumbs, onion, eggs, salt and pepper; mix well. Pat out into an 18- inch by 14-inch rectangle on a piece of wax paper. Spread cheese over meat, leaving a 3/4-inch border around edges. Roll up jelly-roll fashion starting at short edge. Press ends to seal. Place on a lightly greased 15"x10" jelly-roll pan. Bake at 350 degrees for one hour, or until internal temperature on a meat thermometer reaches 160 degrees. Let stand for at least 10 minutes before slicing. Slice and serve on buns; garnish as desired. Serves 6 to 8. | |
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In a large bowl, combine beef, bread crumbs, onion, eggs, salt and pepper; mix well. Pat out into an 18- inch by 14-inch rectangle on a piece of wax paper. Spread cheese over meat, leaving a 3/4-inch border around edges. Roll up jelly-roll fashion starting at short edge. Press ends to seal. Place on a lightly greased 15"x10" jelly-roll pan. Bake at 350 degrees for one hour, or until internal temperature on a meat thermometer reaches 160 degrees. Let stand for at least 10 minutes before slicing. Slice and serve on buns; garnish as desired. Serves 6 to 8. |
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