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How To make Meatloaf Stuffed with Ham and Cheese
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 12x8" 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.)
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Ground Beef
Sausage (Jimmy Dean stuff is ok)
Panko Bread Crumbs
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Mozzarella Cheese Sticks
an egg
milk
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Prepare Quick puff patry (pasta matta)
1.75 cupsflour (all purposes type 00, 1+3/4 cups, gr. 200)
1/2 cupwater (ml. 130)
1.5 spoonsolive oil (gr. 20)
1 pinchsalt (fine)
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1.3 poundsminced meat (mixed bovine and pork, gr. 600)
0.7 poundssausage (fresh italian, gr. 300)
0.2 poundsbread (white and sliced, gr. 90)
1 cupparmesan (grated, gr. 90)
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I wanted meatloaf for dinner, but not just any meatloaf, I wanted stuffed meatloaf, but not just any stuffed meatloaf, I made jalapeno, bacon stuffed mac and cheese and packed it into the most amazing bbq meatloaf you could ever make and smoked that bad boy. Let's get whacky, let's get weird, and let's have fun breaking every cooking rule we can.
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