Name: Meatloaf Deli Ham, Basil and Mozzarella
Yield: 8
Ingredients: 2 pounds ground beef (or a mix of beef and pork); 1 cup breadcrumbs; 1/2 cup milk; 1 onion, finely chopped; 2 cloves garlic, minced; 1 egg, beaten; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 1 teaspoon dried basil; 6-8 slices deli ham; 1 cup fresh basil leaves; 1 1/2 cups shredded mozzarella cheese; 1/2 cup ketchup; 2 tablespoons brown sugar; 1 tablespoon mustard; 1 tablespoon balsamic vinegar

AuthorJulia ForesekCategoryAmerican, beef, Main CourseDifficultyIntermediate

Yields8 Servings

For the Meatloaf:

2 pounds ground beef (or a mix of beef and pork)

1 cup breadcrumbs

1/2 cup milk

1 onion, finely chopped

2 cloves garlic, minced

1 egg, beaten

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

For the Filling:

6-8 slices deli ham

1 cup fresh basil leaves

1 1/2 cups shredded mozzarella cheese

For the Glaze:

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon mustard

1 tablespoon balsamic vinegar

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Meat Mixture:

In a large bowl, combine the ground meat, breadcrumbs, milk, onion, garlic, egg, ketchup, Worcestershire sauce, salt, pepper, oregano, and dried basil. Mix until well combined.

Assemble the Meatloaf:

Press half of the meat mixture into the bottom of a greased loaf pan.
Layer the ham, fresh basil leaves, and mozzarella cheese on top, leaving a margin around the edges.
Cover with the remaining meat mixture, sealing the edges to enclose the filling.

Prepare the Glaze:

In a small bowl, mix together ketchup, brown sugar, mustard, and balsamic vinegar.
Spread half of this glaze over the meatloaf.

Bake:

Bake in the preheated oven for about 1 hour.
After 30 minutes of baking, spread the remaining glaze over the meatloaf and continue baking until cooked through (internal temperature of 160°F or 71°C).

Serve:

Let the meatloaf rest for 10 minutes before slicing. Serve warm.

Ingredients