1-1/4 lbs. ground beef
12 tablespoon chopped green peppers
3/4 cup chopped onions
3/4 cup chopped celery
1/2 cup chopped green onions
1 15 ounce can herbal tomato sauce
1/4 cup half and half
1 egg beaten
1 tablespoon Worcestershire sauce
1/2 cup bread crumbs
1 tablespoon hot sauce
3 tablespoon Meat and Poultry Seasoning
2 tablespoon butter
2 tablespoon lemon juice
Canned low salt beef broth to thin
Salt and pepper to taste
Servings: 6 to 8
Combine ground meat, 4 tablespoon green peppers, 4 tablespoon onion, 4 tablespoon celery, 2 tablespoon green onions, 2 tablespoon tomato sauce, all the half and half, egg, Worcestershire sauce, bread crumbs, hot sauce and 1 tablespoon Meat and Poultry Seasoning Blend.
Mold the meat mixture into a boat hull with all sides and bottom at least 3/4 inch thick and set aside.
In a large sauce pan, saute in 2 tablespoon butter all the remaining vegetables until the celery is clear. Add the rest of the tomato sauce, Meat and Poultry Seasoning, and lemon juice and simmer 10 more minutes. Salt and pepper to taste.
Place the meat boat into a baking dish, fill with the sauteed vegetables and spoon sauce over the top. Cover and bake in a 350 degree preheated oven until done.
To serve, slice meat roll into 1 to 1-1/2 inch thick slices, cover with some of the remaining sauteed tomato sauce and vegetables.