Sunday, November 2, 2008

Italian Meatloaf

This is by far the prettiest meatloaf I've ever made. It's meatloaf with a twist. An Italian twist. Ground pork and ground beef with the usual eggs and breadcrumbs. But then we throw in some tomato sauce and oregano. And here's the really fun part: ham and mozzarella rolled up inside. It's my husband's dream come true.

This may sound hard, but believe me it's not. You start with the meat mixture and flatten it all out on a foil-lined pan. Add the ham slices and sprinkle on the cheese. Next you roll it up with the help of the foil. You'll be surprised at how easily it rolls up for you. Next you slide it off the foil and place it directly on the pan. Pop it in the oven and you've got dinner!

Your family will think you slaved for hours to make such a delicious meal. My husband is already begging me to make it again. And for the perfect side dish, whip up some Best Ever Mashed Potatoes.

Italian Meatloaf
(adapted from Applehood and Motherpie by The Junior League of Rochester)

2 pounds ground meat - combination of beef, pork, and/or veal.
2 eggs
1/2 cup seasoned Italian breadcrumbs
1 cup tomato sauce
1 tsp. oregano
1/4 tsp. pepper
1/2 tsp. salt
1 onion, minced
8 thin slices boiled ham
8 oz. grated Mozzarella cheese

1. Combine all ingredients except ham and cheese. Flatten meat mixture on foil-lined jelly roll pan.

2. Place ham slices evenly on top of meat mixture. Sprinkle with grated cheese. Holding one end of foil, roll up meat like a jelly roll. Remove foil. Slide meat roll to center of pan. Pat seams closed.

3. Bake in a 350 degree F oven for 1 hour. Remove from oven and allow to sit in a warm spot for five minutes before slicing.

Makes 10 servings.

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