Reviewed: Oct. 21, 2007

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!

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1 user found this review helpful

Reviewer:

JEN27VA

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Woodbridge, Virginia, USA

Reviewed: May 23, 2007

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.

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11 users found this review helpful

Reviewer:

NATALIE

Cooking Level: Expert

Home Town: Scranton, Pennsylvania, USA

Living In: Wilkes Barre, Pennsylvania, USA

Reviewed: Mar. 20, 2007

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!!!

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22 users found this review helpful

Reviewer:

scrapinitblue

Cooking Level: Expert

Reviewed: Feb. 14, 2007

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.

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1 user found this review helpful

Reviewer:

VAMay99

Reviewed: Jan. 22, 2007

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!

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3 users found this review helpful

Reviewer:

Angelina

Cooking Level: Intermediate

Reviewed: Jan. 15, 2007

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.

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1 user found this review helpful

Reviewer:

BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

Reviewed: Dec. 26, 2006

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

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1 user found this review helpful

Reviewer:

Sheralinn L.

Reviewed: Oct. 29, 2006

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.

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3 users found this review helpful

Reviewer:

Erimess

Cooking Level: Intermediate

Reviewed: Sep. 24, 2006

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.

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16 users found this review helpful