Shelly's Recipe

STUFFED CAJUN MEAT BOAT

Category: Beef

1 1/4 lbs ground beef
12 tbsp chopped green peppers, divided
3/4 cup chopped celery and onions, divided
1/2 cup chopped green onions, divided
1 (15 oz) can tomato sauce with herbs, divided
1/4 cup half-and-half
1 egg, beaten
1 tbsp Worcestershire sauce
1/2 cup bread crumbs
1 tbsp hot sauce
3 tbsp meat and poultry seasoning
2 tbsp butter and lemon juice
Canned low salt beef broth to thin
Salt and pepper to taste

Combine ground meat, 4 tbsp green peppers, 4 tbsp onion, 4 tbsp celery, 2 tbsp green onions, 2 tbsp tomato sauce, all the half-and-half, egg, Worcestershire sauce, bread crumbs, hot sauce and 1 tbsp meat and poultry seasoning. 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 saucepan, saute in 2 tbsp 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 at 350 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.