2 Pounds lean ground beef
16 Ounces peach slices — canned
1 1/2 Cups soft bread crumbs
2 large eggs
1 onion — chopped fine
2 Teaspoons fresh dill weed
1 1/2 Teaspoons salt
1/4 Teaspoon black pepper
1 Cup rice
1 Tablespoon fresh parsley — chopped
1/4 Teaspoon ground nutmeg
1. Drain the peaches, reserving syrup, and cut slices in half.
2. Combine beef, bread crumbs, beaten eggs, onion, dill weed, salt,
pepper and 1/3 cup of the peach syrup. Mix well. 3. Combine the cooked rice, parsley and 1 tablespoon of peach syrup.
4. Pat the meat on waxed paper into a 14 x 10 rectangle about
3/4-inch thick. 5. Spread the rice mixture evenly over meat. Stir nutmeg into peaches
and distribute evenly over the meat. 6. Roll up meat, jelly-roll fashion, from short side of rectangle to
enclose peaches and form a pinwheel loaf. Press meat over filling at both ends of loaf. Place, seam-side down, on rack in roasting pan. 7. Bake in preheated 350-degree oven for 1 hour. Brush with peach
syrup and continue baking 15 minutes more. Let stand 10-15 minutes before slicing.