Sicilian Meat Roll

SUBMITTED BY: Kimber PHOTO BY: shannonrenee

"A wonderful twist on your basic meat loaf! Don't be afraid of the rolling part - IT'S EASY!"

PREP TIME	20 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 eggs, beaten
1/2 cup tomato juice
3/4 cup soft bread crumbs
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano, crushed
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
2 pounds lean ground beef
1 (6 ounce) package thinly sliced ham
1 (6 ounce) package sliced mozzarella cheese

READ REVIEWS (36)

DIRECTIONS

In a large bowl, combine eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, garlic and ground beef. Mix thoroughly. Preheat oven to 350 degrees F (175 degrees C).
On a piece of foil or waxed paper, pat and shape meat into a 10x8 inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Tear up the cheese slices, reserving 1 slice whole, and sprinkle over the ham.
Starting from the short end, carefully roll up meat, using the foil or waxed paper to lift. Seal the edges and ends of the meat. Place roll, seam side down, in a 9x13 inch baking dish.
Bake in a preheated oven for about 75 minutes. Cut the reserved slice of cheese into 4 triangles. Overlap the triangles on top of loaf. Bake for another 2 minutes or until cheese melts.

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REVIEWS

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Reviewed on May 23, 2007 by NATALIE

This dish is absolutely wonderful. I thought it was gonna be a little difficult when using ground meat instead of a cut to roll, but it was actually very easy. I did not have the ham or tomato juice on hand so I left them out and used sharp cheddar instead of mozz. cheese. I threw a spoonful of homemade red gravy on top with a little bit of parm. cheese. My husband loved it. Definitely a keeper.

2 users found this review helpful

Reviewed on Mar. 20, 2007 by scrapinitblue

I got this recipe from a friend in college manay moon ago and had lost it. I am so happy to see this recipe as it is my favorite way to make meatloaf. I highly reccomend this and the only thing I would suggest is to use a meat thermometer to check for doneness. The tomato juice and ham give it a pinkness that makes it hard to tell when it's done. This recipe will be appearing on my menu this week!!!

2 users found this review helpful

Reviewed on Sep. 24, 2006 by Jason

This meatloaf was tasty and very rich. I added a bit of parmesan romano blend to my meatloaf mix to make it taste like I would make my meatballs. I enjoyed the cheese (I used provolone), however the deli ham tasted a bit out of place in my opinion. I may not add meat next time, or if I do I might consider capicola or some Italian deli meat. The rolling method went easier than I expected and I served this with penne tossed with homemade sauce, I also put a little sauce on the meatloaf before I topped with the cheese slices.

2 users found this review helpful

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