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.
[...] fact we are having a new recipe tonight from Once a Month Mom. It’s called Sicilian Meatloaf. It’s a rolled [...]
what is boiled ham? and how thick does the slices need to be
Deli ham will work just fine and thin sliced would work best.
Hello there,
I’m really looking forward to making this for my husband, as he loves meatloaf. I had a newbie question, however: what exactly do you mean by “Seal ends and seam well”? With what do I seal and seam?
Thanks so much!
Good question. Just mold the beef together so that the cheese/ham is “encased”. Does that make sense?