Meatloaf: Stuffed and Rolled

Course Main Course
Servings 6 people


  • 2 lbs ground beef — not too dry — at least 15% fat content
  • 2 eggs slighty beaten
  • 3/4 cup bread crumbs (can use good quality dried, or soft, soaked in milk, then squeezed dry before adding)
  • 1/2 cup tomato sauce
  • 1/4 cup parsley
  • 1 yellow onion finely chopped
  • 3 cloves garlic finely chopped
  • 3 tbsp finely chopped fresh oregano, or 2 ts. dry oregano
  • salt and pepper


  • olive cured dried tomotoes cut into strips
  • prosciutto cut into strips
  • smoke mozzarella cheese thin slices or shredded.
  • fresh chopped basil


  1. Mix together all meatloaf ingredients (first nine ingredients) in large bowl. On large piece of waxed paper, pat into a rectangle, at least 1/2 inch thick for ease of rolling.

    Place filling ingredients down the middle, extending to within an inch of the long edges.

    Starting with one long edge, roll meat, lifting waxed paper to help shape the roll, until ends slightly overlap. Pinch all ends, folding in, sealing the loaf carefully.

    At this point, you can freeze the meat loaf for later baking. When ready to use it, simply thaw it, and continue as follows:

    Place rolled loaf, seam side down, on rack of a shallow baking pan Cover top and sides generously with bottled chili sauce.

    Bake at 350 for 1 hour. Meat should be firm to touch, uniformly. Let stand before slicing.