Recipe by Chocolatl
Seasoned meatloaf stuffed with ham and cheese. This is based on a recipe from Better Homes and Gardens All-Time Favorite Recipes. Our version uses Canadian bacon instead of the ham, and changes a few other things around to suit our taste.
Top Review by breezermom
I made just as posted, using Canadian bacon. My Canadian bacon was not thinly sliced, and I think that is why as I was slicing my meat roll, the slices wanted to "unroll". I used 93% fat free ground beef, and that may have prevented it from staying rolled up as well. I also felt it cried out for a bit of marinara over the top. My DS loved it....in his words....lots of meat and cheese! He came back for seconds and thirds, so this was a success with him! DS says 5 stars.
- 1 egg, lightly beaten
- 3⁄4 cup saltine crumbs
- 2 tablespoons fresh basil, chopped
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄2 teaspoon dried rosemary (optional)
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- 2 lbs ground beef
- 6 ounces thinly sliced Canadian bacon
- 8 ounces sliced mozzarella cheese
Directions See How It's Made
- Preheat oven to 350°F.
- Combine egg, crumbs, herbs, salt and pepper in a large bowl.
- Add beef and mix well.
- Place mixture on a large piece of foil or waxed paper and pat into a 10"x8" rectangle.
- Arrange Canadian bacon slices over beef mixture, leaving a small margin at edges.
- Set aside 2 slices of cheese.
- Tear remaining cheese into smaller pieces and sprinkle over Canadian bacon.
- Starting from short end, roll up meat, using the foil to lift it.
- Press edges and ends to seal.
- Place in a 13"x9" baking pan, seam side down.
- Bake until cooked through, about 1 1/4 hours.
- Cut remaining cheese slices in half.
- Place cheese on top of meat.
- Return to oven until cheese melts.