Family Chow Hall

Tasty Meat Roll

January 31st, 2006

This is the meatloaf for meatloaf haters everywhere. Made with sausage, beef, ham and mozzarella, this is one meatloaf that can’t be beat. The great thing about it is that meatloaf lovers like it, too.

I love it when everybody’s happy. And Full.

This does take a little more effort than your run-of-the-mill meatloaf, so roll up your sleeves and turn on some good music. You might get your hands a little messy and you can’t be afraid of raw meat to make this dish.

Plan on serving with some old-fashioned mashed potatoes or any other potato favorite, and maybe something green (like broccoli or salad) to add a little color to the table.

Tasty Meat Roll
serves 8 / prep. time: 20 minutes / cook time: 75 minutes

1 pound of raw ground beef
1 pound of raw bulk sausage
1/2 c. tomato juice or V-8
3/4 c. soft bread crumbs
2 eggs
1 t. dried parsley
1/2 t. oregano
1/4 t. black pepper
1/2 t. salt
2 t. minced garlic or 2 cloves
1/4 pound sliced ham
6-8 slices of mozzarella cheese

Wash your hands and then manually combine everything except the ham and cheese. There really is no better way to do this than with your hands. When done, get all the gunk off your hands (try dishsoap) and lay out a piece of waxed paper about 12-18 inches long. Form your meat mixture on the waxed paper into a rectangle. Lay the ham and the mozzarella on top of it. Have a 9×13 pan ready. Now, using the waxed paper, gently lift one end and roll it up, just as you would for a jelly-roll type cake. Carefully move to the baking dish.. keep the seam side down.. pinch the edges to keep the cheese from escaping.

Phew! When that’s done, you just have to bake it for about 1 hour and 15 minutes. Lay a couple more slices of cheese on top 10 minutes before it’s finished. Before slicing, let it cool for a 5 minutes.

The leftovers are good in the lunchbox, too.

Entry Filed under: Italian, Recipes, Supper, pork