That's-a Meatloaf Recipe - Allrecipes.com
That's-a Meatloaf Recipe
  • READY IN hrs

That's-a Meatloaf

Recipe by  

"Interesting, elegant twist on the same old meatloaf. Good enough for company, easy enough for everyday."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, eggs, tomato sauce, bread crumbs, cheese, garlic, parsley and oregano. Mix well and form into an 8x10 inch rectangle.
  3. Place the ham over the rectangle mixture, and then the cheese over the ham. Roll up jelly-roll style so that you end up with a rolled loaf about 5x8 inches.
  4. Place roll seam side down into a 5x9 inch loaf pan and bake at 350 degrees F (175 degrees C) for 75 minutes. Drain excess fat.
Kitchen-Friendly View

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2008

OMG this is the best meatloaf ive ever had. I told my husband that I was making meatloaf, he was grumpy about it until he tasted it and kept saying "this is good, this is sooo good" He even took the rest of it to work for lunch(it was half of the meatloaf!)lol. I made this as is, except i used honey ham, and provolone and it was GREAT. Loved it. I did top it with a ketchup and brown sugar glaze though, it was sooo wonderful and juicy, Oh and make sure you roll it out first on sprayed plastic wrap, it helps you guide the meat better. Also make sure you close the sides VERy well, so the cheese doesnt ooze out! loved it, NOW THATS A MEATLOAF~~~

 
Most Helpful Critical Review
Nov 27, 2009

the meatloaf was OKbe forwarned - the meat did not seem to cook through - the part just by the ham still had a raw taste & was a bit pink. I would not recommend this approach to meatloaf.

 
Dec 14, 2003

This was delicious! I made this recipe and substituted 1 lb. of ground turkey for 1 of the pounds of ground beef. Also, I used 1 lb. ground sirloin because it's a leaner cut. So, the resulting change was 1 lb. of ground turkey mixed with 1 lb. of ground sirloin instead of 2 lbs. of ground beef. I also cut the cooking time to 1 hour. If using turkey like I did, the cooking time could possibly be cut down to 50 to 55 minutes since the turkey cooks much faster than beef. Next time I make this, I might add a tomato based sauce on top.

 
Feb 16, 2005

This is one of my favorite recipes; have used it for years and everyone compliments me when I serve it. Just wanted to say that it is best to leave an inch around the edges of the meat and put the rectangle of hamburger on a larger sheet of foil and use it to roll the loaf into a cylinder. Be sure to press the ends together well to prevent cheese from oozing out, as well as the long seam. I usually bake in a broiler pan on the foil, punching some holes in the foil so the fat can drip down. Can melt mozzarella cheese wedges on top the last 5 minutes of baking time. Hope this helps.

 
Sep 28, 2005

In response to gabbysmom, if you cooked the meatloaf at 350F for 75 minutes, the ground beef probably wasn't raw. Most likely, the meat was pink from the nitrates (or nitrites) in the cooked ham tranfering to the hamburger. This has happened to me when I have made this recipe; but if you check a cross-section, I think you will find that the flavor and texture are fine. That is why ham is pink!

 
Apr 15, 2008

This was the best meatloaf I have ever made. Hands down - and the only one I've actually loved. I did change out some of the ingredients only due to what I had on hand (1/2 turkey-1/2 spicy sausage, salami and pepperjack cheese) but this was one I would make again and again and again - and truly, I have never once said that about meatloaf. Thanks for the creative recipe, it is delicious!

 
Nov 05, 2010

Great starting point, but somewhat bland as is. As written, it should offend none. However, I used turkey in place of the beef (we're trying to limit red meats,) tripled the Parmesan and switched out the oregano for 1 Tb basil, the flavor of which we far prefer. Before rolling with the cheese and ham, I placed fresh basil leaves on top of the cheese, then rolled. Served atop a nest of fresh, home made linguine bathed in a fresh tomato-basil sauce, and passed more sauce to put over the meatloaf. Truly a memorable meal.

 
Dec 14, 2003

WOW!!!! This is the best!!! It's cheap, easy, and SO GOOD! New favorite!

 

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Nutrition

  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 26.7 g
  • 53%
  • Sodium
  • 375 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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