Ingredients
-
1 3/4 lbs ground sirloin
-
1/4 lb ground pork
-
1/4 lb ground veal
-
1 medium onion, 1 1/4 cups finely chopped
-
1 teaspoon Dijon mustard
-
1/4 cup ketchup
-
2 tablespoons milk
-
1 tablespoon Worcestershire sauce
-
1/4 cup chopped fresh parsley
-
2 large eggs, lightly beaten
-
1/8 teaspoon salt
-
1/4 teaspoon black pepper
-
2 garlic cloves, minced
-
1 teaspoon dried oregano
-
-
1/4 lb virginia ham (thin slices)
-
1/4 lb mozzarella cheese, grated
-
1/3 lb sliced mushrooms, sauteed in
-
butter, with
-
1/4 teaspoon thyme
-
-
1 cup diced green bell pepper
-
1 cup plain breadcrumbs or 1 cup panko breadcrumbs
Instructions
- 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.
- Try not to over handle.
- Place the meat mixture on a large piece of plastic wrap, and form into a about 12x8" rectangle.
- Arrange the sauteed mushrooms on top of the meat, then ham leaving a small margin around the edges.
- Layer on the 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 down in the prepared pan.
- Bake 1 hour or until done.
- Sprinkle the top of the meatloaf with grated cheeses.
- Bake 10 minutes more.
- The center of the loaf will be pink because of the ham.
- Remove from oven and let sit for 15 -20 minutes letting the juices absorb back into the loaf.
- Slice with a serrated knife.