Meatloaf Stuffed with Ham and Cheese (using cream of tomato soup)

MEATLOAF STUFFED WITH HAM AND CHEESE

1 1/4 lb ground sirloin
1 large onion, finely chopped
1 teaspoon prepared mustard, preferably Dijon
1 (10 3/4 oz) can condensed cream of tomato soup
2 tablespoons chopped fresh parsley
1 green bell pepper, finely chopped
2 large eggs, lightly beaten
1 cup plain bread crumbs (or more, as needed)
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 garlic clove, minced
1/2 teaspoon dried oregano
FOR STUFFING:
6 thin slices boiled ham
1 cup shredded mozzarella cheese
FOR TOPPING:
1 tablespoon all-purpose flour
3 slices mozzarella cheese

Preheat oven to 400 degrees F. Lightly oil a 9x5x3-inch loaf pan. Lightly spray a large piece of aluminum foil.

In a large bowl, combine the meatloaf ingredients, adding more bread crumbs if necessary, 1 tablespoon at a time, to make a firm loaf. Place the meat mixture on the prepared foil, and form into a 12x8-inch rectangle.

Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jelly-roll style. Seal the edges and ends.

Place the loaf seam side up in the prepared pan (discard the foil). Sprinkle the top of the meatloaf with the flour.

Bake 1 hour or until done (the center of the loaf will be pink because of the ham). Top the loaf with slices of cheese, then return to the oven for 5 minutes, or until the cheese melts. (Or, broil the loaf to melt the cheese. Watch it carefully.)

Makes 8 servings
Source: Tuscon area newspapers, 1994