At one time this was the most requested recipe ever printed in the New York Times. A hamburger roll filled with mashed potatoes. How could this not be wonderful. This will make every age group in your home happy. All you need is a green veggie or a salad and dinner is done.
I haven't made this forever, but I'm making it this weekend.
Hamburger Potato Roll
1 tablespoon dripping
1 medium onion, chopped
1 small clove garlic crushed
1 pound ground chuck beef
1 egg, lightly beaten
2 slices bread, crust removed
Water or milk
1 teaspoon salt
1/4 teaspoon oregano, rosemary or basil
Freshly ground black pepper
2 tablespoons dry bread crumbs
2 cups seasoned mashed potatoes
1 tablespoon minced parsley or green pepper (optional)
3 strips of bacon (optional)
1. Preheat oven to 350 degrees.
2. Heat dripping, add onion and garlic and saute until the onions are transparent. remove to mixing bowl and add the ground beef. Add the egg.
3. Soften the bread in water/milk press out th excess liquid and add bread to beef. Add the salt, oregano and pepper. Mix thoroughly.
4. Sprinkle a piece of waxed paper with crumbs. Press the meat out on the crumbs to make a rectangle about one-half inch thick.
5. Beat the mashed potatoes with the parsley and spread on top of the meat. (If leftover potato is used, reheat in a double boiler before spreading.)
6. Using the waxed papeer as an aid, roll the meat and potatoes, jelly-roll fashion, and place in a loaf pan or on a shallow baking pan. I like the shallow baking pan. Grease the pan if the meat is very lean. Place the bacon on top or brush with additional drippins; baste at least once during baking.
7. Bake about one hour and serve with brown sauce made from the pan drippings, or with mushroom, tomato or other sauce.