Marina's Beef-Rice-Peach Roll

Directions

1. Drain the peaches, reserving syrup, and cut slices in half.

2. Combine beef, bread crumbs, beaten eggs, onion, dill weed, salt, pepper and ⅓ cup of the peach syrup.

Mix well.

1. Combine the cooked rice, parsley and 1 tablespoon of peach 4. Pat the meat on waxed paper into a 14 x 10 rectangle about ¾ inch thick.
2. Spread the rice mixture evenly over meat. Stir nutmeg into peaches and distribute evenly over the meat.
3. Roll up meat, jelly-roll fashion, from short side of rectangle to eclose peaches and form a pinwheel loaf. Press meat over filling at both ends of loaf. Place, seam-side down, on rack in roasting pan.
4. Bake in preheated 350-degree oven for 1 hour. Brush with peach syrup and continue baking 15 minutes more. Let stand 10 to 15 minutes before slicing.