| 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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