There is one thing that makes this recipe better, and that's creativity. Every time I make this, I fiddle around and it's always great. Try using prosciutto ham, salami or prosciutto salami for the inside meat. I've added Italian sausage filling to the ground beef with great results. I also like to add sun dried tomatoes or mushrooms inside as well. On fancier occasions I've been known to serve it on top of a bed of spaghetti with burnt butter and parmesan.

This receipe is great. My whole family simply loved the meatloaf. What was fantastic was it was so simply to make and yet an elegant taste.

I made a half recipe of this last week but somehow I read the ham and cheese wrong and ended up using double what I should have...oops. It was still fantastic, although I'll probably just make a full recipe next time (with the correct amount of ham and cheese) so I have more to freeze for leftovers. I followed a tip from Caroline C. and served it with marinara sauce. It was great! I like finding new variations on meatloaf because both my husband and I love it. Thanks Kimber!

This is a wonderful, easy and extremely tasty recipe! It's turned into my "signature" dish and so far everyone has loved it from my two young children to my French Mother-in-Law and that's something!

This was great meatloaf! My whole family enjoyed it. I used shredded mozzarella layered with spinach (1 package, thawed and drained) for the inside and tomato sauce instead of tomato juice (and poured the rest of the can over the meatloaf in the last 15 minutes). Yummmmmm!

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.

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!!!

A great alternative to traditional meatloaf. I serve it with red pasta sauce to bring out the great flavors of the meat, ham and cheese.

I will definitly make this recipe again. I used Proscuito and mozzarella in my meat roll. Everything went together very nicely! The whole family loved it!

This is excellent and I have made it a couple of times. Use 2% reduced fat mozz cheese and it doesn't leak out as much.

This one is always a hit with guests and not difficult to make at all.

The meat part wasn't anything exciting and I've definitely liked some other meatloaf recipes better. But this was interesting and different, and it "presents" well. Unfortunately the added cheese just makes it that much more fattening. The rolling is easy, as long as you take advantage of that waxed paper, keeping it intact with the roll until it absolutely must be pulled off bit-by-bit as it gets in the way.

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.

Great! I added some spinach along with the ham and mozzarella and it was a great touch.

I was looking for a new spin on meatloaf.. and boy did I find it. The best "meatloaf" I have ever had. Fantastic!

We have to have this at least once a week now!!