Recipe - Meatloaf Stuffed With Ham And Cheese

1 One fourth pound Ground sirloin
1 lg Onion, finely chopped
1 teaspoon Prepared mustard, preferably
Dijon
1 cn Tomato soup (10 Three fourths oz)
2 tablespoon Chopped fresh parsley
1 Green bell pepper, finely
chopped
2 lg Eggs, lightly beaten
1 cup Plain bread crumbs
1/8 teaspoon Salt
1/8 teaspoon Black pepper
1 Garlic clove, minced
One half teaspoon Dried oregano

STUFFING
6 sl Boiled ham (thin slices)
1 cup Mozzarella cheese

TOPPING
1 tablespoon Allpurpose flour
3 sl Mozzarella cheese

Preheat oven to 400'F. Lightly oil a 9x5x3" pan.

In a large bowl, combine the meatloaf ingredients, adding more bread
crumbs if necessary, a tablespoon at a time, to make a firm loaf.
Lightly spray a large piece of aluminum foil. Place the meat mixture
on the foil, and form into a 12x8" 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 jellyroll style.
Seal the edges and ends.

Place the loaf seam side up in the prepared pan. 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. (Option: Broil the loaf to melt the cheese. Watch it
carefully.)

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip