Reviewed: Jan. 30, 2012

we enjoyed this recipe - a different way to make meatloaf. i subbed ground turkey, and left the ham out on one half of the meatloaf (i don't like ham -ou could just cheese on my side!) i thought the meat had good flavor, although i think you could increase the spices to add to the "italian" flavors. overall very good - kids and the whole family quite enjoyed this!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Jan. 14, 2012

My mom has been cooking this since I was a kid, nearly 40 years now, since a fellow Air Force wife made it. I was about to type mine into my Recipe Box when I checked and saw this one was perfect! We eat it all the time.

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Reviewer:

Gigi

Reviewed: Dec. 21, 2011

I haven't made it yet and already I'm making changes;) Instead of tomato juice, I think I'll use tomato sauce or puree. That might help with the sometimes metallic taste that tomato juice has. Other reviews use different cheeses, meats and even add spinach, which sounds great. I might even try it with ground turkey!

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Reviewer:

NickiK

Reviewed: Jun. 8, 2011

I love making this! Reminds me of my mothers. I have made some edits over the years but it still taste amazing. I do recommend using two gloves of garlic and a little more oregano or mixed Italian seasoning (especially if you are using extra lean meat). I personally used extra lean ground turkey which nix the grease all together. If using turkey i recommend using italian flavored bread crumbs to add to the flavor a little. I also plan prefer tomato sauce instead of juice.

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Reviewer:

pryanl011

Reviewed: Mar. 18, 2011

I suggest everyone make this I left out the tomato juice and topped with marinara sauce baked in a bread/loaf pan. My husband said never make regular meatloaf ever again. My picky 2 yr old ate a whole slice. IT IS GREEEEAAAATTT

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Reviewer:

tiffneyrn

Cooking Level: Intermediate

Home Town: Port Huron, Michigan, USA

Reviewed: Feb. 25, 2011

Pretty tasty but a lot of the cheese escaped. Next time I need to be sure I roll it tighter.

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Reviewer:

mama-mimosa

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Vancouver, Washington, USA

Reviewed: Sep. 23, 2010

Great recipe. I followed it pretty closely, but changed it as follows: Used 3 oz Prosciutto instead of ham. Used provolone instead of mozz. Added 1 sliced green onion, sprinkled on the meat before the ham. Used 1.5lb 97% ground beef and .5 lb mild Italian sausage. Only had to bake mine for 60 minutes, also. Next time I'll probably skip the salt, but overall a good recipe!

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Reviewer:

Dan Ros

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Pensacola, Florida, USA

Reviewed: Aug. 27, 2010

Made this a few times and its a hit every time. A great twist on boring meatloaf!! I omit the tomato juice, though. And it doesn't seem to miss it! Don't like the taste of tomato juice in the meatloaf and tomato juice actually reacts badly with aluminum foil if you're using it. A great variation is to use smoked ham! Very tasty.

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Reviewer:

KP13

Reviewed: Mar. 1, 2010

Excellent recipe. Very similar to what I've had in Sicily. I've since changed it from meat roll to meat rolls however. Rather than ending up with one large loaf, I've made rolls of 5x3 - 5x5 inches. Using one piece of ham and cheese, rolled, then breaded, then fried in a skillet. This is more of what I've been accustomed to having in Sicily. Nonetheless, the taste in either format is divine and delicious.

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