Sunday, April 3, 2011

Siclian Meatloaf

Sicilian Meatloaf from OAMC

2 pounds ground beef
2 eggs, beaten
3/4 cup bread crumbs
1/2 cups tomato juice
2 Tablespoons parsley
1/2 teaspoons oregano
1/4 teaspoons salt
1/4 teaspoons pepper
8 slices boiled ham
6 ounces shredded Mozzarella cheese
Mix first 7 ingredients, then add to beef, combine.

On wax paper form meat mixture into a 10×12″ rectangle. Line with ham and cheese. Roll and seal seam. Cut in half. Seal ends and seam well, otherwise the cheese will just ooze out all over the place. Place on a foil lined baking sheet and bake 1 hour 20 minutes at 350 degrees. (You may wish to freeze one at this point if you are not serving 8-12 people).

This makes a really big meatloaf, so you can either make 2 and freeze one or have lots of meatloaf sandwiches for the week.

Freezing Directions:
Follow directions but do not bake. Instead, wrap the meatloaf in wax paper and then plastic wrap. Place in a freezer bag until ready to use. To serve: Thaw. Unwrap and place on a foil lined baking sheet. Bake 1 hour 20 minutes at 350 degrees.

Review: This made plenty I made one loaf and froze another. I really enjoyed the flavors. I omitted the tomato juice because I did not have any. I also used Swiss cheese instead of mozzarella. I have also seen this recipe made with 1 lbs of ground beef and one pound of ground pork.

PS do not let the rolling prevent you from making this it was supper easy!

No comments:

Post a Comment