2 1/2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 cup heavy whipping cream
1 cup chopped fresh parsley
In a large bowl, mix the ground beef, onion, celery, green bell pepper, green bell pepper, oregano, basil and oregano. Shape the mixture into a ball. Roll the meat mixture into a 1/2 inch thick, about 1/2 inch thick. Place in the prepared baking dish. Cover and refrigerate overnight.
While the meat mixture is in the refrigerator, preheat the oven to 375 degrees F (190 degrees C).
While the meat mixture is in the refrigerator, prepare the cream cheese and butter filling. Beat the cream cheese and butter filling into the beef mixture.
In a large bowl, beat the cream cheese and butter filling until smooth. Fold the cream cheese mixture into the meat mixture. Spread the cream cheese mixture on top of the meat mixture.
Bake in preheated oven for 1 hour, or until the cheese mixture is bubbly.
While the meat mixture is in the refrigerator, return the meat mixture to the oven and stir over medium heat, until the meat mixture is tender. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 30 minutes.
While the meat mixture is baking, in a small saucepan, combine the cream cheese mixture, the cream cheese filling, parsley, bread crumbs, salt, pepper and cream cheese mixture. Mix well, and place meat mixture into the oven.
Meanwhile, in a large bowl, combine the remaining 1/2 cup cream cheese mixture with the remaining parsley and bread crumbs. Mix gently, and sprinkle with salt and pepper.