Sicilian Meatloaf
For the March 2010 Menu I cooked with some local Once A Month Mom friends who have been doing my menus for over a year now. One of them is pregnant and thus unable to participate to her fullest extent, so we made a 1.5 batch of everything and had three cooks. While we were cooking a husband chimed in with a great family meatloaf recipe that he suggested I try. I loved the fact that it had ham in it and I was looking for ham recipes for the menu.
I was definitely not disappointed. This is a great tasting meatloaf. It isn’t your standard meatloaf which is what appealed to me. I like trying new things, or old treats in new ways. It is easy to make and easy to freeze.
Author/Source:
Tricia @ Onceamonthmom.com
Ingredients:
- 2 pounds ground beef
- 2 eggs, beaten
- .75 cups bread crumbs
- .5 cups tomato juice
- 2 Tablespoons parsley
- .5 teaspoons oregano
- .25 teaspoons salt
- .25 teaspoons pepper
- 8 slices boiled ham
- 6 ounces shredded Mozzerella cheese
Directions:
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.
Servings: 8-12
I have made this before and I agree, it is a great recipe. It freezes nicely.
That looks so good! I was wondering…I usually bake my meatloaves before freezing them and then reheat them to serve. Do you think it’s better to freeze it raw or baked? Thanks!
I like to freeze them raw. It seems like it keeps them from getting as dried out. Try it at least once to see for yourself!
I am the mom of the husband who gave you this recipe. Fun to see it is being used. I love that my daughter in law does OMC. I was a working single mom of 4 and would never have been able to give my kids decent meals if it hadn’t been for a friend and I cooking together. I will be doing some more OMC this summer and freezing in single portions as I will be an empty nester come August!
I just want to say how wonderful your pictures are! I wish every recipe everywhere had such great pictures with it! And I look forward to trying this recipe- my husband loves meatloaf and likes it when I find “non-casserole” freezer meals.
I appreciate the compliments on the pictures. I am definitely trying to get better. I think your husband won’t be disappointed.
i am finally making this tonight!! Its about time. After all it is my mother in law’s recipe and my husband has been begging for it:)
This looks great! I can’t wait to make it. My mother, who is Sicilian, makes the traditional Bracciole which is a flank steak filled with a similar meat mixture, bacon slices and hard-boiled egg- then the whole thing is rolled! It sounds crazy, but so good, especially with her homemade sauce!
My husband does not like meatloaf, but I bet he would LOVE this!
What a fantastic recipe! I just wanted to let you know that I loved your post and I shared a link to your blog on my Notepad feature that will be posted tomorrow morning. Thank you so much for sharing!
Hi all I am new to this website and to once a month cooking But I have a question what is .75 and .5 and .25. I am used to 3/4 of a cup or a teaspoon but Im in a fog over this one lol…. Thanks so much! Norma
On the recipe cards you will see a conversion chart for your use, see this menu for an example: https://docs.google.com/spreadsheet/ccc?key=0Ani0eqb0Ai4_dFl6cU5fNzVzMFBaVUNPZTdKbDlEcFE&hl=en_US#gid=2. We use the decimal place instead of the fraction for our recipes as we do a lot of equations in our recipe cards and those need the numeric value not the fraction.