Sunday, February 6, 2011

Italian Spiral Meat Loaf

I love my Taste of Home magazine.  There isn't really any recipe in each issue that I would NOT want to try.  I found a recipe for this meatloaf and it turned out really yummy.  I made a little mistake in rolling up the meatloaf because I forgot to seal the ends.  When it was done cooking in the oven, almost all of the mozzarella cheese had melted out of the meatloaf.  Oh well, I'll learn for next time!  There will definitely be a next time because this was delicious!

Source:  Taste of Home, February 2011


2 eggs, beaten
1 cup pizza sauce, divided
1 cup seasoned bread crumbs
1 medium onion, chopped
1 medium green pepper, chopped
1 tsp. dried oregano
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lbs lean ground beef (90% lean)
1 lb. bulk italian sausage
1/2 lb. sliced deli ham
2 cups shredded part-skin mozzarella cheese, divided
1 jar ( 6 oz.) sliced mushrooms, drained


In a large bowl, combine the eggs, 3/4 cup pizza sauce, bread crumbs, onion, green pepper, oregano, garlic, salt and pepper.  Crumble beef and sausage over mixture and mix well.

On a piece of parchment paper, pat beef mixture into a 12 in x 10 in rectangle.  Layer the ham, 1 1/2 cups cheese and mushrooms over beef mixture to within 1 in. of edges.  Roll up jelly-roll style, starting with a short side and peeling parchment paper away as you roll.  Seal seam and ends.  Place seam side down in a greased 13 in by 9 in baking dish; brush with remaining pizza sauce.

Bake, uncovered, at 375 for 1 hour.  Sprinkle with cheese.  Bake 15-20 minutes longer or until no pink remains and a meat thermometer reads 160 degrees.  Using two large spatulas, carefully transfer meat loaf to a serving platter.

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