Slow Sunday · Heritage Recipes

Cannelon of Beef (1918 Meat Roll)

Name: Cannelon of Beef (1918 Meat Roll)
Yield: 4–6
Ingredients: 2 lb ground beef; Grated zest of ½ lemon; 1 tbsp finely chopped parsley; ½ tsp grated onion; 2 tbsp melted butter; A few gratings of nutmeg; 1 tsp kosher salt and ¼ tsp black pepper; 3–4 slices bacon; For basting: 2 tbsp butter melted into ½ cup hot beef stock

An early cousin of meatloaf from Fannie Farmer's 1918 cookbook, brightened with lemon zest, parsley and nutmeg and draped in bacon as it bakes.

TimeAbout 1¼ hours

Serves4–6

EaseMedium

CutPrime Dry Aged Ground Beef 1 lb. 80/20 Blend

Target160°F

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Adapted from Fannie Farmer, The Boston Cooking-School Cook Book, 1918.

Ingredients

9 items

Legacy Maker Farms 1876 Single-Source2 lb ground beef
Grated zest of ½ lemon
1 tbsp finely chopped parsley
½ tsp grated onion
2 tbsp melted butter
A few gratings of nutmeg
1 tsp kosher salt and ¼ tsp black pepper
3–4 slices bacon
For basting: 2 tbsp butter melted into ½ cup hot beef stock

Method

1Heat the oven to 375°F.
2Gently mix the beef with the zest, parsley, onion, melted butter, nutmeg, salt and pepper.
3Shape into a log about 8 inches long and set it on a rack in a roasting pan. Lay the bacon over the top.
4Bake 45–55 minutes, basting every 10 minutes, until the center reaches 160°F.
5Rest 10 minutes, slice, and serve with mushroom gravy or the pan juices.

Tap a step to mark it done.

160°F

Cook to temperature, not timeAll ground beef is cooked to 160°F in the center, per the USDA.

Made with Legacy Maker Farms 1876 Single-Source Prime Dry Aged Ground Beef 1 lb. 80/20 Blend Legacy Maker Farms 1876 Single-Source beef: raised on our Indiana farm, dry-aged and cut by hand under the eye of our master butcher.

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