Follow this easy tutorial to make stuffed meatloaf with ham and mozzarella cheese, smothered with an incredible, sweet sauce.
Meatloaf was a staple for Sunday dinner when I was growing up. Honestly, it was never something to get excited about (sorry, Mom!) Because of this, I hardly ever made meatloaf for my family until a couple years ago when I discovered this stuffed meatloaf recipe. Now meatloaf is something special!
There are three things that raise this meatloaf to the top of the heap in the world of meatloaf hierarchy.
- Mozzarella cheese
- A topping that is to-die-for
Let me show you how this is to be done.
First, you mix together your hamburger, breadcrumbs, onions, egg, and salt. Then you spread it all out, about 1/2-inch thick (or slightly thinner) on a piece of aluminum foil. You don’t want it too thick, or it will be hard to roll. Alternately, you don’t want it too thin, or it will crack and separate when rolling.
Next you layer about 8 slices of deli ham over the top of the meat mixture. Leave a little room at the end.
Then you top the ham with some shredded mozzarella cheese. Don’t put it all the way to the end, or it will leak out when you roll this up.
Have you ever made California rolls with that little bamboo mat? If so, tap into your sushi-making skills right now. If you’ve never made sushi, that’s o.k. Just follow along. You are going to lift the end of the foil up and start rolling the meatloaf, lifting the foil as you go.
As you roll, you will see the cheese get squished to the end of the meatloaf. This is why we wanted to leave a little room when we placed the cheese and ham on the meat. When you are done rolling, your meatloaf will look like this:
Now you need to squish the ends together to seal the meatloaf so the cheese doesn’t leak out while baking. (Honestly, it will probably still leak out, but we should at least try to prevent it!)
Carefully lift the meatloaf off the foil and place it in your meatloaf or bread pan. By the way, I love this pan by Rachael Ray. It is the Rachael Ray Oven Lovin’ Non-Stick 2-Piece Meatloaf Pan Set. (The pan you see below is my lame pan that is the same type, but not nearly as cool as Rachael Ray’s pan). The pan has two sections, and the top section has holes so that the fat will drain to the bottom and your meatloaf won’t be sitting in it. If you ever make meatloaf, you totally need this pan.
If you notice any cracks, try to seal those up by squishing the meat together. Then top your meatloaf with the delicious sauce.
Now you’re going to bake it at 350 degrees for 1 1/4 hours, and it will come out with a deep, caramelized topping and a lovely ribbon of ham and cheese running through it.
Try this the next time you make meatloaf and you will never go back to plain old boring meatloaf again! Sunday dinners just got awesome!
- 1 lb. ground beef
- 1/2 cup bread crumbs I used Italian bread crumbs from a can, but you can use homemade crumbs
- 1 egg
- 1 Tbsp. dried onion or 1/4 cup finely chopped fresh onion
- 1/2 tsp. salt
- 6-8 slices deli ham any variety--honey or black forest, etc.
- 1 cup shredded mozzarella cheese
- 1/2 cup ketchup
- 1 tsp. Worcestershire sauce
- 1/2 tsp. chili powder
- 1 tsp. mustard
- 1/4 cup brown sugar
Mix together the ground beef, egg, bread crumbs, onion, and salt.
Spread out about 1/2 inch thick on a piece of aluminum foil.
Top with ham slices and cheese, making sure to leave a little room at the end.
Using the foil, lift the end of the meatloaf and start rolling, lifting the foil as you go.
Pinch ends to seal.
Carefully lift the meatloaf off the foil and place in a pan.
Mix all topping ingredients together and pour on top of meatloaf.
Bake at 350 degrees for 1 1/4 hours.