Rolled meatloaf

Rolled meatloaf recipe | The Sensible Home

I hate meatloaf. Except when it’s mixed with ketchup and rolled up around ham and veggies. Then I’m all about it. (There’s still no saving grace for me when it comes to meatballs, though. Not happening.)

Rolled meatloaf recipe | The Sensible Home

Between the weather and the craziness that was our January calendar, I found myself in need of comfort food. My mom’s Rolled Meatloaf is that for me — or, as my husband calls it, classic Sunday dinner food. It’s not hard or tedious to make, but it does take a bit of prep and cooks for more than an hour, so it’s not often a weeknight meal for us (unless I remember to make it the night before, which is a fantastic option for this dinner). It came from an old 1970s-era Betty Crocker cookbook, and I’ve had it both with broccoli and with spinach. Delish!

Rolled meatloaf recipe | The Sensible Home

I love this with a salad and baked potato — homemade bread is a bonus. It serves a crowd and makes great leftovers. And don’t be afraid to serve it with extra ketchup :).

Rolled Meatloaf
1 pkg. (10 oz.) frozen chopped broccoli or 2 c. fresh chopped broccoli (can also use spinach)
2 lbs. hamburger
2 eggs
¾ c. soft bread crumbs (~1 slice bread, blended)
¼ c. ketchup
¼ c. milk
1½ tsp. salt, separated
¼ tsp. pepper
¼ tsp. oregano
1 pkg. (3 oz.) sliced ham
4 slices mozzarella cheese, cut diagonally into halves

If using frozen broccoli, rinse under running cold water to separate; drain.

Mix hamburger, eggs, bread crumbs, ketchup, milk, 1/2 tsp. salt, pepper and oregano. Pat hamburger mixture into rectangle, 12×10″, on piece of aluminum foil, 18×15″.

Arrange broccoli on hamburger mixture to within half an inch of edges; sprinkle with 1 tsp. salt. Arrange ham on broccoli. Roll up rectangle carefully, beginning at 10″ side and using foil to lift. Press edges and ends of roll to seal.

Place on rack in shallow roasting pan. Cook uncovered in preheated 350 degree oven for 1 hour, 15 minutes. Remove from oven and overlap cheese on top of meatloaf; return to oven and cook just until cheese begins to melt, about 1 minute longer.

To make ahead, after rolling, cover and refrigerate meatloaf up to 24 hours. Cook as directed, except increase first baking time to 1 hour, 30 minutes.


2 thoughts on “Rolled meatloaf

  1. Pingback: “Tuna toast!” | The Sensible Home

  2. Pingback: Stuffed shells 2-for-1 | The Sensible Home

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