This recipe for Sicilian Meatloaf takes meatloaf to a whole new delicious level! A great meatloaf recipe with rolled in layers of ham and mozzarella cheese.
Do you have a collection of recipes that you haven't made in a zillion years. It seems like with the social media sites and wonderful food bloggers out there we are always trying something new. Yesterday I decided to go through my recipe box and make an old time favourite, Sicilian Meatloaf. I have no idea where I got this recipe from as it was simply scribbled onto a recipe card. Can you believe we used to make a recipe that didn't have a mouthwatering photo attached to it!
Enjoy this old time favorite Meatloaf recipe, an economical dish to feed the family, yet so delicious.
Sicilian Meatloaf
This recipe for Sicilian Meatloaf takes meatloaf to a whole new delicious level! A great meatloaf recipe with rolled in layers of ham and mozzarella cheese.
Ingredients
- 2 lbs extra lean ground beef
- 2 eggs
- ½ cup tomato juice
- ¾ cups bread crumbs
- 2 tablespoon fresh parsley chopped
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 1 clove garlic finely minced
- 6-8 slices ham
- 6-8 slices mozzarella cheese
Instructions
- In a large bowl combine the eggs and tomato juice.
- Mix in the parsley, oregano, garlic, salt and pepper.
- Stir in the bread crumbs.
- Mix in the ground beef and combine well.
- Pat meat onto waxed paper in 10x8 inch pan.
- Arrange ham slices atop of meat.
- Arrange cheese slices atop of ham.
- Carefully roll up meat. Seal edges and ends.
- Place roll seam side down into 13x9x2 inch baking pan.
- Bake at 350 till done. About 1 hour 15 mins.
- Cover top with extra cheese slices, let melt.
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 Step by step
Laureen King says
thanks Benna, your comments are greatly appreciated 🙂
Lynn Huntley says
Wonderful recipe! I should go through my old recipes, I knew there are a few I haven't made in a long time:) Lynn @ Turnips 2 Tangerines
Laureen King says
Yes Lynn, those old recipes still seem to be family favourites.
Anonymous says
This looks very good !! My one question is are you talking about using the regular tomato juice in the market ???
Thanks,
Char
Laureen King says
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.
Anonymous says
Thank you ...I will try this soon...looks delicious
Char
Just wondering...could you use tomato sauce instead?
Laureen King says
Yes, I think tomato sauce would work as well.
Anonymous says
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.
Laureen King says
Thanks for sharing, love the extra ideas!
Janet Bradley says
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
Laureen King says
I think spinach would be awesome in this recipe. I would add it raw.
Gina says
I love this.... Delicious! So much better than "regular meatloaf ."
Laureen King says
Thanks Gina, yes the ham and cheese really add some great flavour.
Pat says
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.
Chicky says
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!
Laureen King says
You can't beat those old recipes Mom used to make. I hope you enjoy this one as well.
Brian says
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.
Matthew says
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.
Laureen King says
Sending you a big hug Matthew, I bet your Mom was an amazing cook.
Janet Bradley says
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.
Laureen King says
Yes that should work just fine Janet.
Sherylee Portrey says
What would you suggest as sides?
Laureen King says
Sherylee, my husband's favorite is mashed potatoes with meatloaf. This is a great recipe https://www.artandthekitchen.com/perfect-roasted-garlic-mashed-potatoes/
Yvette LeBlanc says
Can this Sicilian meatloaf be frozen?
Laureen King says
Yes, Yvette, it should freeze quite well.
Karen A Suter says
An excellent forgotten recipe. I bump up the spices a little bit
Patricia Garzon says
Delicious
Laureen King says
thank you Patricia
Shea says
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. Check us out at http://www.sunnych.net
Laureen King says
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!