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That's-a Meatloaf

That's-a Meatloaf

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
DANAJ

DANAJ

Interesting, elegant twist on the same old meatloaf. Good enough for company, easy enough for everyday.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, eggs, tomato sauce, bread crumbs, cheese, garlic, parsley and oregano. Mix well and form into an 8x10 inch rectangle.
  3. Place the ham over the rectangle mixture, and then the cheese over the ham. Roll up jelly-roll style so that you end up with a rolled loaf about 5x8 inches.
  4. Place roll seam side down into a 5x9 inch loaf pan and bake at 350 degrees F (175 degrees C) for 75 minutes. Drain excess fat.
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Reviews

wifeyluvs2cook
43

wifeyluvs2cook

4/10/2008

OMG this is the best meatloaf ive ever had. I told my husband that I was making meatloaf, he was grumpy about it until he tasted it and kept saying "this is good, this is sooo good" He even took the rest of it to work for lunch(it was half of the meatloaf!)lol. I made this as is, except i used honey ham, and provolone and it was GREAT. Loved it. I did top it with a ketchup and brown sugar glaze though, it was sooo wonderful and juicy, Oh and make sure you roll it out first on sprayed plastic wrap, it helps you guide the meat better. Also make sure you close the sides VERy well, so the cheese doesnt ooze out! loved it, NOW THATS A MEATLOAF~~~

PMYRICK
32

PMYRICK

12/14/2003

This was delicious! I made this recipe and substituted 1 lb. of ground turkey for 1 of the pounds of ground beef. Also, I used 1 lb. ground sirloin because it's a leaner cut. So, the resulting change was 1 lb. of ground turkey mixed with 1 lb. of ground sirloin instead of 2 lbs. of ground beef. I also cut the cooking time to 1 hour. If using turkey like I did, the cooking time could possibly be cut down to 50 to 55 minutes since the turkey cooks much faster than beef. Next time I make this, I might add a tomato based sauce on top.

HLEMMONS
31

HLEMMONS

2/16/2005

This is one of my favorite recipes; have used it for years and everyone compliments me when I serve it. Just wanted to say that it is best to leave an inch around the edges of the meat and put the rectangle of hamburger on a larger sheet of foil and use it to roll the loaf into a cylinder. Be sure to press the ends together well to prevent cheese from oozing out, as well as the long seam. I usually bake in a broiler pan on the foil, punching some holes in the foil so the fat can drip down. Can melt mozzarella cheese wedges on top the last 5 minutes of baking time. Hope this helps.

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