Italian Rolled Meatloaf
photo by Charlotte J
- Ready In:
- 1hr 55mins
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
- 2 lbs ground beef
- 1 lb Italian sausage, casings removed
- 1 -2 teaspoon seasoning salt
- 1⁄2 teaspoon black pepper
- 1 1⁄2 cups crushed Ritz cracker crumbs (or use a similar butter cracker)
- 1 teaspoon dried oregano
- 1⁄4 cup grated parmesan cheese
- 2 eggs, beaten
- 1 tablespoon minced fresh garlic (or to taste)
- 1 medium onion, finely chopped
- 3⁄4 cup prepared pizza sauce
- 1 small green bell pepper, finely chopped
-
FILLING
- 1⁄2 lb ham slices
- 1 (8 ounce) can mushrooms, drained
- 8 ounces grated mozzarella cheese
- 1⁄4 cup grated parmesan cheese
- mozzarella cheese, for the top
- 1 cup pizza sauce
directions
- Set oven to 375 degrees.
- Grease a 13 x 9-inch baking pan.
- Mix the first 12 ingredients together.
- On a large sheet of doubled waxed paper, pat the mixture into a 13x10-inch rectangle.
- Arrange the ham slices on top of the beef mixture, leaving about 1-inch space around the edges.
- Sprinkle the mushrooms over the ham.
- Sprinkle the mozza cheese over the mushrooms, then sprinkle the Parmesan cheese over the mozza cheese.
- Starting at the smaller side, roll the meat up jelly roll style (using the wax paper to lift up the beef mixture).
- Lightly press together edges the best that you can (they don't have to be closed completely).
- Place seam-side down in a 13 x 9-inch baking pan.
- Brush with remaining 1/2 cup (or more of pizza sauce).
- Bake for 1-1/2 hours (THE LAST 10 MINUTES OF BAKING, sprinkle with about 1-1/2 cups grated mozzarella cheese).
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Reviews
-
This was fun to make and really rather easy also. It was also very moist and I even used 93% ground beef. There were couple of things I did different, one was to use bulk Italian sausage and the other was I used parchment paper to spread the meatloaf on. I’m so glad I did as I used the parchment paper to help transfer the meatloaf to the pan. I know if I tried this with the waxed paper it would have torn. No doubts in my mind as you are lifting over 3#’s of meat. The only thing I’d change the next time I made this would be to use only 4 ounces of mushrooms. Thank you for sharing your recipes.