| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meatloaf |
8 |
Servings |
INGREDIENTS
| 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 |
| 6 |
sl |
Boiled ham (thin slices) |
| 1 |
c |
Mozzarella cheese |
| 1 |
tb |
All-purpose flour |
| 3 |
sl |
Mozzarella cheese |
INSTRUCTIONS
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.)
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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