Meatloaf stuffed with ham and cheese
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Ground sirloin |
| 1 | large | Onion, finely chopped |
| 1 | teaspoon | Prepared mustard, preferably Dijon |
| 1 | can | Tomato soup (10 3/4 oz) |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | Green bell pepper, finely | |
| 6 | slices | Boiled ham (thin slices) |
| 1 | tablespoon | All-purpose flour chopped |
| 2 | larges | Eggs, lightly beaten |
| 1 | cup | Plain bread crumbs |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 1 | Garlic clove, minced | |
| ½ | teaspoon | Dried oregano |
| 1 | cup | Mozzarella cheese |
| 3 | slices | Mozzarella cheese |
Directions
STUFFING
TOPPING
Preheat oven to 400'F. Lightly oil a 9x5x3" pan.
In a large bowl, combine the meatloaf ingredients, adding more bread crumbs if necessary, a tablespoon at a time, to make a firm loaf.
Lightly spray a large piece of aluminum foil. Place the meat mixture on the foil, and form into a 12x8" rectangle.
Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jelly-roll style.
Seal the edges and ends.
Place the loaf seam side up in the prepared pan. Sprinkle the top of the meatloaf with the flour. Bake 1 hour or until done. The center of the loaf will be pink because of the ham. Top the loaf with slices of cheese, then return to the oven for 5 minutes, or until the cheese melts. (Option: Broil the loaf to melt the cheese. Watch it carefully.)