| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meatloaf | 8 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Ground sirloin |
| 1 | Onion, finely chopped | |
| 1 | t | Prepared mustard, preferably |
| Dijon | ||
| 1 | Tomato soup, 10 3/4 oz | |
| 2 | T | Chopped fresh parsley |
| 1 | Green bell pepper, finely | |
| chopped | ||
| 2 | Eggs, lightly beaten | |
| 1 | c | Plain bread crumbs |
| 1/8 | t | Salt |
| 1/8 | t | Black pepper |
| 1 | Garlic clove, minced | |
| 1/2 | t | Dried oregano |
| 6 | Boiled ham, thin slices | |
| 1 | c | Mozzarella cheese |
| 1 | T | All-purpose flour |
| 3 | Mozzarella cheese |
INSTRUCTIONS
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.) From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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