This is a recipe that my grandmother handed down to me and now it is a family favorite! My kids love it as well as everyone that has tried it.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.

  • Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

Nutrition Facts

376 calories; protein 33.6g 67% DV; carbohydrates 11.4g 4% DV; fat 20.9g 32% DV; cholesterol 147.9mg 49% DV; sodium 877.7mg 35% DV. Full Nutrition

Reviews (248)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/28/2010
I had plain breadcrumbs so I had to season my own with homemade italian seasoning. I used about a tablespoon. I added 1 tablespoon worchestershire to the beaten eggs, upped the garlic powder to a teaspoon and a half, eliminated the salt and I used black forest ham. I had a heck of a time rolling this, even with the butcher paper. I did get it rolled and smushed back together, but it came apart a little in the baking process. I think if I make this again, I'll let the meat mixture sit fifteen minutes before rolling or chill it an hour or something. It's in the oven now (and smells AMAZING) so I'll update how the family liked it once they've tried it. EDITED: Even as ugly as it came out, it was really tasty. The whole family LOVED it. This one's a keeper. I just have to practice rolling it! Read More
(178)

Most helpful critical review

Rating: 3 stars
12/22/2008
NEEDS MORE GARLIC Read More
(4)
300 Ratings
  • 5 star values: 158
  • 4 star values: 92
  • 3 star values: 30
  • 2 star values: 9
  • 1 star values: 11
Rating: 4 stars
09/28/2010
I had plain breadcrumbs so I had to season my own with homemade italian seasoning. I used about a tablespoon. I added 1 tablespoon worchestershire to the beaten eggs, upped the garlic powder to a teaspoon and a half, eliminated the salt and I used black forest ham. I had a heck of a time rolling this, even with the butcher paper. I did get it rolled and smushed back together, but it came apart a little in the baking process. I think if I make this again, I'll let the meat mixture sit fifteen minutes before rolling or chill it an hour or something. It's in the oven now (and smells AMAZING) so I'll update how the family liked it once they've tried it. EDITED: Even as ugly as it came out, it was really tasty. The whole family LOVED it. This one's a keeper. I just have to practice rolling it! Read More
(178)
Rating: 4 stars
08/01/2007
I thought this recipe turned out wonderfully although I added some things! I added a bit of ketchup and mustard along with brown sugar and a touch of balsamic vinaigrette. I covered it for half of the cook time with foil-it turned out great! Read More
(144)
Rating: 5 stars
06/13/2004
I love meatloaf and infact i would eat it more but my husband doesnt care for it. Well when i saw cheese in this recipe i figured hey thats what he likes! Put cheese in anything and he will eat it... He did. Now seriously i personally thought this was a great recipe. Was not hard at all to make. The taste was excellent. Very differnt and very satisfing. What I might do next time is change the way it is cooked. I did cook it for 2 hours and my center was still way to pink. Maybe if you layer it in a square 9x9 or 8x8. I am not sure but there has to be a better way. 2 hours is way too much. I really enjoyed eating it though. The next night I heated it up and made sandwiches. We put pickles and mayo on whole wheat bread and it was almost like a burger! This is a keeper except for the way it is cook i will come up with a plan for next time.. Read More
(134)
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Rating: 5 stars
01/21/2004
I gave this 5 stars (this is in comparison to other meatloafs not recipes in general). It was excellent (and I don't even like meatloaf!) and sooo fast & easy to put together. I baked it for an hour- the top and ends were perfectly done but inside was a little pink. Next time I'll do as someone suggested and cover with tin foil about 45 minutes in then bake another 25 minutes. A definate keeper- my husband loved it too! Looking forward to the left overs! Read More
(108)
Rating: 5 stars
12/15/2007
My husband LOVED this recipe - said "This one's a keeper!" I took "PotatoFreak's" suggestion & used multiple cheeses & pepperoni on the inside. Afterplacing the meatloaf in the pan I wrapped it in bacon baked for 1hr & 10 minutes covered then 20 minutes uncovered. Moist & perfect! Thank you so much for a great dish! Read More
(93)
Rating: 5 stars
02/15/2007
I did this a little differently but with excellent results! I stuffed it with american mozzerella and pepperoni. Topped it with strips of bacon and a ketchup brown sugar mustard sauce. I cooked it covered for an hour and 10 minutes and uncovered for 20. It was moist and wonderful! I will make this one again and again. Read More
(77)
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Rating: 5 stars
04/15/2008
This was great! My family loved it! I also added mozzerella cheese to mine. I baked it for 45 minutes covered in foil and another 45min. w/out. Turned out GREAT!! Read More
(52)
Rating: 4 stars
07/23/2003
I normally use ground turkey when making a meatloaf so I was a little concerned when I read some of the reviews stating that the dish turned out dry. I only used one egg mozarella cheese in lieu of provolone and I covered the loaf with a can of cream of mushroom soup. This kept it very moist and my husband and kids really loved it. Read More
(41)
Rating: 4 stars
03/29/2008
Must use a meat thermometer. I took the "advice" of other reviewers and bumped the cooking time up by 20-30 minutes. BIG MISTAKE. I really should have used a thermometer but did not have one at the time. More cooking time resulted in an overdone dry loaf. Im sure it would have been great otherwise. Something must have been wrong with the other reviewers ovens. Read More
(39)
Rating: 3 stars
12/22/2008
NEEDS MORE GARLIC Read More
(4)