Servings: 5

1 medium carrot (sliced) 1 medium carrot (sliced)
½ small onion (finely chopped) ½ small onion (finely chopped)
¼ medium green pepper (cut up) ¼ medium green pepper (cut up)
1 stalk celery (sliced) 1 stalk celery (sliced)
1 tomato (peeled & chopped) 1 tomato (peeled & chopped)
1 tsp. salt 1 tsp. salt
2 bread slices (torn into pieces) 2 bread slices (torn into pieces)
1 egg 1 egg
½ tsp. Worcestershire sauce ½ tsp. Worcestershire sauce
1 lb ground beef 1 lb ground beef

Put carrot, onion, pepper, & celery into blender container & blend till coarsely chopped.
Pour container contents into saucepan; then stir in tomato & ¼-tsp. salt.
Simmer, covered, till vegetables are crisp-tender (7 to 8 mins.).
Drain contents of saucepan.
Preheat oven to 350° F.
Put bread, egg, remaining salt, & Worcestershire into blender container & blend till smooth.
Pour container contents into bowl, add beef, & mix well.
Pat meat into 10x8-in. rectangle on waxed paper.
Spread vegetable mixture over meat, leaving 1-in. margin on edges.
Starting with narrow end, roll up jelly-roll style.
Seal sides, seam, & ends; then place, seam side down, in baking dish.
Bake 50-mins.

If using lean beef, each serving of this dish is 215-calories.  If using lean beef, each serving of this dish is 215-calories.
SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)