Ham and Cheese Stuffed Meatloaf is a delicious twist on the classic comfort food, this meatloaf is perfect for your festive menu.
Author: Nectaria
Servings: 6 people
INGREDIENTS
For the meatloaf
800 gr./ 28.22 oz. ground beef
2 medium red onions, finely chopped
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon black pepper
1½ cup chopped fresh parsley
2 tablespoons chopped fresh spearmint
100 gr./ 3.53 oz. wheat rusks, crumbs
1 tablespoon Worcestershire sauce
½ cup water
¼ cup dry red wine
¼ cup olive oil
¼ cup BBQ sauce
2 large eggs
2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoons salt
For the stuffing
8 slices edam or gouda cheese
4 large slices ham
250 gr. mushrooms
80 gr. cheddar, shredded
2 medium size zucchini, diced
2 medium size carrots, diced
2 tablespoons olive oil
salt and pepper to taste
INSTRUCTIONS
To make the meatloaf
Put all the ingredients in a large bowl and use clean hands to gently toss them together until evenly mixed. Cover the bowl and let the meat sit in the refrigerator for about an hour.
To make the stuffing
In a large non-stick skillet, over medium heat, heat 1 tablespoon olive oil. Add the mushrooms and stir fry about 3 minutes or until are crisp-tender. Season with salt and pepper, remove from the skillet and set aside. Add another tablespoon of olive oil to the skillet and stir fry carrots and zucchini until crisp-tender. Season with salt and pepper, remove from skillet and set aside.
Preheat oven to 375℉/ 180℃ fan.
To assemble the meatloaf
Place a piece of parchment approximately 18×13 inches on a working surface, and turn the meat mixture onto the paper. Using your hands, flatten & shape meat mixture into a large, flat rectangle, about 1″ to 1.5″ thick.
Top with slices of cheese, then slices of ham. Continue with a layer of mushrooms and then with vegetables. Sprinkle with cheddar.
Starting at the short end, use the parchment paper to tightly roll meat mixture into a log. Cover parchment paper with aluminum foil and seal ends.
Place meatloaf into baking pan and bake for 1 hour. After 1 hour open aluminum foil and parchment paper and bake the meatloaf for additional 30 minutes. Allow meatloaf to rest for 5-10 minutes before slicing.