Asian Vegetable Meat Roll


  • 1 pound lean ground beef
  • 1 cup soft whole wheat bread crumbs (2 slices)
  • 1 egg
  • 1/3 cup coarsely chopped green onion
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1 jar (2 1/2 ounces) sliced mushrooms, drained
  • 1 jar (2 ounces) diced pimientos, drained


  1. Heat oven to 350°F. Spray broiler pan rack with cooking spray.
  2. Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape mixture into 12×10-inch rectangle on waxed paper. Mix remaining ingredients. Spread over beef mixture to within 1 inch of edges; press into beef mixture.
  3. Roll up, beginning at narrow end, using waxed paper to help roll. Pinch edges and ends to seal. Place roll, seam side down, on rack in broiler pan.
  4. Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center and juice of beef is clear (meat thermometer should reach at least 160°F). Let stand 10 minutes before slicing.