Reviewed: Oct. 3, 2010

Not a fan of this meatloaf at all. It says to use lean meat but I think it would be better which a fatter ground beef. It was very dry. Maybe if some sort of sauce was put on top it would be better.

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Reviewer:

Melody

Reviewed: Oct. 2, 2010

The ham and provolone added a really nice flavor to this meatloaf. However, mine was very dry. I did make a mornay sauce to go with it (like they make with chicken cordon bleu), because I didn't want the standard ketchup topping, or a brown gravy, and it did really help with the dryness. If I do make this again, I will use more ham. It really needs something else, though, but I can't quite figure out what it is.

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Reviewer:

MamaJuju

Cooking Level: Expert

Reviewed: Oct. 1, 2010

This was great! Everyone loved it .

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Reviewer:

skonciii

Cooking Level: Intermediate

Home Town: Attard, Malta Island, Malta

Reviewed: Sep. 30, 2010

Recipe is a winner. My guys hate normal meatloaf. They loved this one. I used shaved honey ham and pepper jack cheese--what I had on hand. Very tasty. I think it would be good with any inner meat/cheese combination--like thin lean pepperoni and provolone. It is a repeater.

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Reviewer:

PickleEater

Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA

Reviewed: Sep. 27, 2010

Delish! I also baked for 45 minutes covered in foil and another 45 without. I substituted prosciutto for ham and it was fantastic!

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Reviewer:

ksob

Reviewed: Sep. 27, 2010

YUM! Added a little ketsup, dried mustard & 1/8 tsp of Montreal Steak seasoning to meat mixture. Cooked for 45 mins covered with foil, then finished uncovered. Added basil leaves in with the meat/cheese layer, extra delicious.

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Reviewer:

Ren

Cooking Level: Expert

Reviewed: Sep. 27, 2010

It was good.I had two slices of pepper jack cheese and used cheddar for the rest and I cooked it in a casserole dish, it was a pretty good dish the family said but I doubt I will make it again.

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Reviewer:

Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

Reviewed: Sep. 27, 2010

I had plain breadcrumbs so I had to season my own with homemade italian seasoning. I used about a tablespoon. I added 1 tablespoon worchestershire to the beaten eggs, upped the garlic powder to a teaspoon and a half, eliminated the salt and I used black forest ham. I had a heck of a time rolling this, even with the butcher paper. I did get it rolled and smushed back together, but it came apart a little in the baking process. I think if I make this again, I'll let the meat mixture sit fifteen minutes before rolling or chill it an hour or something. It's in the oven now (and smells AMAZING) so I'll update how the family liked it once they've tried it. EDITED: Even as ugly as it came out, it was really tasty. The whole family LOVED it. This one's a keeper. I just have to practice rolling it!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 27, 2010

I have been making this years - I use VA smoked ham and baby swiss, still adding the ketchup on top. Takes too long to cook in a loof pan, so put the meatloaf log into a 9x13, tent with foil for 45min and then remove foil for 25-30 min.....

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