Meatloaf stuffed with ham & 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 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
6 slices Boiled ham (thin slices)
1 cup Mozzarella cheese
1 tablespoon All-purpose flour
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.)

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