Ham and Cheese Stuffed Meat Loaf        




1 1/4 lb Ground sirloin
1 lg Onion, finely chopped
1 t Prepared mustard, preferably Dijon
1 cn Tomato soup (10 3/4 oz)
2 tb Chopped fresh parsley
1 Green bell pepper, finely chopped
2 lg Eggs, lightly beaten
1 c Plain bread crumbs
1/8 t Salt
1/8 t Black pepper
1 Garlic clove, minced
1/2 t Dried oregano

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

TOPPING:
1 tb All-purpose 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 jelly-roll 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.)

Yield: 8 servings