Sicilian Stuffed Meatloaf
A delicious twist on a traditional meatloaf recipe. Sicilian Stuffed Meatloaf features a hearty mixture of lean ground beef and seasonings rolled together with a layer of mozzarella cheese and ham.
My family loves comfort food and this meatloaf recipe offers extra special flavoring that guarantees it to be kid-friendly! They won’t be able to resist the ooey gooey taste of melted mozzarella cheese in a moist and flavorful meatloaf. Mouthwatering side dishes such as Garlic Mashed Potatoes and a crisp green salad with Fresh Herb Italian Dressing completes this family-friendly dinner.
Key Ingredients
- Ground beef – I choose extra lean ground beef. Maximum fat content of 10% (90% lean).
- Breadcrumbs & Eggs – are used to help bind the meatloaf together. This will prevent it from falling apart after it is cooked.
- Ham – thinly sliced, country style, black forest, or your favorite.
- Mozzarella cheese (Swiss cheese, gruyere, or cheddar are great options).
Meatloaf Variations
- Prosciutto or pancetta can be substituted for the ham giving this meatloaf more of an Italian flare.
- Optional cheese choices include provolone, havarti, a mild gouda or cheddar.
- Add some finely chopped sun-dried tomatoes to the ground beef mixture.
- Add extra sauciness to the meatloaf by topping with Homemade Marinara Sauce.
How to prepare Sicilian Stuffed Meatloaf
In a large bowl combine the egg, tomato juice, parsley, oregano, basil, garlic, onion, salt, pepper and breadcrumbs.
Add the mixture to the ground beef and combine.
Pat meat mixture into a 10×8 rectangle baking sheet that has been lined with waxed paper or parchment paper.
Top the meat mixture with slices of ham.
Cover the ham with slices of cheese.
Carefully roll up and seal the edges together.
Place the meatloaf seam side down in a baking dish.
Spread tomato paste over the top. Bake 350º F oven for about 1 hour. Top with extra cheese.
Enjoy more recipe that use lean ground beef
Ground beef is a budget-friendly ingredient that can be used in many recipes.
Sicilian Meatloaf
Ingredients
- 2 pounds extra lean ground beef
- 1 egg
- 1/2 cup tomato juice
- 2 tbsp. fresh parsley chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 clove garlic finely minced
- 1/2 cup onion finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cups breadcrumbs
- 6-8 slices ham
- 6-8 slices mozzarella cheese
- 1/2 cup tomato paste
Instructions
- Preheat oven to 350º F.
- In a large bowl combine the egg and tomato juice.
- Stir in the parsley, oregano, basil, garlic, onion, salt and pepper.
- Mix in the breadcrumbs.
- Add the mixture to the ground beef and combine.
- Pat meat mixture into a 10×8 rectangle baking sheet that has been lined with waxed paper or parchment paper.
- Top the meat mixture with slices of ham.
- Cover the ham with slices of cheese.
- Carefully roll up and seal the edges together.
- Place the meatloaf seam side down in a baking dish.
- Spread tomato paste over the top.
- Bake uncovered at 350ºF for about 1 hour (internal temperature of 160º F).
- Place extra cheese slices on top, let melt and serve.
Nutrition
thanks Benna, your comments are greatly appreciated 🙂
Wonderful recipe! I should go through my old recipes, I knew there are a few I haven’t made in a long time.
Yes Lynn, those old recipes still seem to be family favourites.
This looks very good !! My one question is are you talking about using the regular tomato juice in the market ??
Hi Char, yes just regular tomato juice. I usually buy just a small can of Mott’s as I’m not much of a tomato juice drinker.
Thank you …I will try this soon…looks delicious Char Just wondering…could you use tomato sauce instead?
Yes, I tomato sauce would work as well.
thank you so much for posting this recipe. I lost my copy from who knows how long ago and was hoping I would find it here. Have never put the ham in it before but I may try it .Sometimes we sprinkle italian bread crumbs on the bottom of the pan before pressing meat into it. Adds another layer of yumminess and a bit of a crust on the outside edge.
Thanks for sharing, love the extra ideas!
Could I also put spinach in this recipe??? If so, would I have to cook it first or just raw.
This sounds like an ABSOLUTELY AWESOME recipe.
Thanks, Jan
I think spinach would be awesome in this recipe. I would add it raw.
I love this…. Delicious! So much better than “regular meatloaf .”
Thanks Gina, yes the ham and cheese really add some great flavour.
I made this in the 1970’s. It was always a hit. Thanks for refreshing my memory and my recipe box! I got this from a woman I worked with who was helping a newlywed wtih some delicious recipes.
This is an awesome recipe! My mom used to make it, however she used shredded mozz cheese and chipped (lunch meat) ham, rather than the slices that you use. It seemed to bulk it up a little bit more, made it almost….fluffy? lol. But the extras that you add into the meat are definitely new for me, I’m absolutely going to use your recipe next time I make it. Thanks for posting!
You can’t beat those old recipes Mom used to make. I hope you enjoy this one as well.
I found your site when I was searching for this recipe. I remember it from a Better Homes & Garden cookbook that I had in the 1970s. I think it was the “Beef” one. Thanks for uploading this, and I will share it.
My Mother use to make this all the time, I love them both and miss her so much.
At least I can make this and remember the times she made it.
Thank you for posting this.
Sending you a big hug Matthew, I bet your Mom was an amazing cook.
Could I use tomato sauce vs juice. I do not have juice, but always have the sauce. I liked some else suggestion of adding spinach. That sounded amazing. Can’t wait to try this recipe.
Yes that should work just fine Janet.
What would you suggest as sides?
Sherylee, my husband’s favorite is mashed potatoes with meatloaf. This is a great recipe https://www.artandthekitchen.com/perfect-roasted-garlic-mashed-potatoes/
Can this Sicilian meatloaf be frozen?
Yes, Yvette, it should freeze quite well.
An excellent forgotten recipe. I bump up the spices a little bit
Delicious
thank you Patricia
My grandmother, Mater, taught me to make this as a child…. I have it written on a card! It was just like your recipe. What a joy to find it again with photos! I was a senior and competed in a beef cooking competition with it and came in 2nd … (first was a filet of course). I make it about once or twice a year and am passing it along to a group of young ladies at a group home of young teens. Thank you for making it available with photos. Mater passed away this year… she was the most amazing mentor to me, teaching me that hospitality is one of the greatest gifts we have to give to others.
Two years ago I was given the opportunity to start a “bed and breakfast” on a beautiful piece of property for foster families/families in need and not charge them a dime. Sunnybrook Cares is what we named the ministry. It’s part of the umbrella of Sunnybrook Children’s Home. Since we are not able to host families due to the pandemic, I’m working on recipes that the families and children can learn on campus and within foster families with teens.
How beautiful that you had a Grandmother to learn from. I was indeed as lucky. I will never forget the smell of my Gramma’s bread baking in the wood oven. You are of true angel on earth for having a bed and breakfast those in need of a special place. I sure hope this pandemic ends soon!