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Title: Meatloaf Stuffed with Ham & Cheese
Categories: Meat
Yield: 8 Servings
| 1 1/4 | lb | Ground sirloin |
| 1 | lg | Onion, finely chopped |
| 1 | ts | Prepared mustard, preferably Dijon |
| 1 | cn | Tomato soup (10 3/4 oz) |
| 2 | tb | Chopped fresh parsley |
| 1 | Green bell pepper, finely chopped | |
| 2 | lg | Eggs, lightly beaten |
| 1 | c | Plain bread crumbs |
| 1/8 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | Garlic clove, minced | |
| 1/2 | ts | Dried oregano |
| STUFFING | ||
| 6 | sl | Boiled ham (thin slices) |
| 1 | c | Mozzarella cheese |
| TOPPING | ||
| 1 | tb | All-purpose flour |
| 3 | sl | Mozzarella cheese |
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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