1 1/4 lb Ground sirloin
1 lg Onion, finely chopped
1 t Prepared mustard, preferably
-Dijon 1 cn Tomato soup (10 3/4 oz)
2 tb Chopped fresh parsley
1 Green bell pepper, finely
-chopped 2 lg Eggs, lightly beaten
1 c Plain bread crumbs
1/8 t Salt
1/8 t Black pepper
1 Garlic clove, minced
1/2 t Dried oregano
———————————-STUFFING———————————- 6 sl Boiled ham (thin slices)
1 c Mozzarella cheese
———————————-TOPPING———————————- 1 tb All-purpose flour
3 sl Mozzarella cheese
Preheat oven to 400’F. Lightly oil a 9x5x3″ pan. In a large bowl, combine the meatloaf ingredients, adding more bread crumbs if necessary, a tablespoon at a time, to make a firm loaf. Lightly spray a large piece of aluminum foil. Place the meat mixture on the foil, and form into a 12×8″ rectangle. Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jelly-roll style. Seal the edges and ends. Place the loaf seam side up in the prepared pan. Sprinkle the top of the meatloaf with the flour. Bake 1 hour or until done. The center of the loaf will be pink because of the ham. Top the loaf with slices of cheese, then return to the oven for 5 minutes, or until the cheese melts. (Option: Broil the loaf to melt the cheese. Watch it carefully.)