Recipes > Meat > Stuffed Meat Roast

Stuffed Meat Roast


  • 2 pounds chopped meat
  • 2 teaspoonfuls salt
  • 1/8 teaspoonful pepper


Mix these ingredients. Take about three fourths of the mixture, put it into a greased baking-dish or pan, shape it into a loaf, and make a large cavity in the center. Into the cavity, put a stuffing prepared as follows:


  • 2 cupfuls bread crumbs
  • 1 teaspoonful salt
  • 1 teaspoonful marjoram
  • 1/4 teaspoonful thyme
  • 1/4 teaspoonful savory
  • 1/8 teaspoonful pepper
  • 2 tablespoonfuls fat


Mix the crumbs and seasoning. Melt the fat, add the seasoned crumbs. Stir and heat until the crumbs are slightly browned.

Put the remainder of the meat mixture on top of the crumbs, so that the latter are entirely surrounded by the meat mixture. Place in a hot oven and bake from 1/2 to 3/4 hour. Serve hot, plain or with Brown Sauce.

Instead of bread stuffing, potato stuffing prepared as follows may be used in Stuffed Meat Roast.

Tomatoes may be added to the meat mixture (see Beef Loaf).

Potato Stuffing

  • 2 cupfuls dry mashed potatoes
  • 1 egg (beaten)
  • 1 small onion, grated
  • 1 tablespoonful fat
  • 1 stalk celery finely minced or 1/2 teaspoonful celery salt
  • 1 teaspoonful salt
  • pepper


Mix the ingredients and use in place of ordinary bread stuffing.


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School and Home Cooking (1920).

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