Italian Stuffed Meatloaf Cordon Bleu

  • Karyn Lunsford rolls ham, Italian sausage and cheese into meatloaf for a hearty, protein-powered dinner.

    Karyn Lunsford rolls ham, Italian sausage and cheese into meatloaf for a hearty, protein-powered dinner. Brian Hill | Staff Photographer

 
Posted3/31/2015 6:00 AM

1 pound bulk Italian sausage (or links, casings removed)

2 pounds ground beef

 

1 cup bread crumbs

2 eggs

1 tablespoon garlic

1 teaspoon onion powder

1 tablespoon basil

1 tablespoon Italian seasoning

4 thin slices ham

8 ounces shredded mozzarella

Heat oven at 375 degrees.

In a frying pan, brown Italian sausage over medium heat, breaking it up as it browns.

While the sausage cooks, combine ground beef bread crumbs, eggs and all seasonings in a large mixing bowl. Set aside about ½ pound of the mixture and on a piece of waxed paper press remaining meat down with your hands until it is spread evenly. Layer with ham, sausage and cheese and roll up lengthwise as tightly as possible. Use reserved meat mixture to plug ends and any gaps to ensure everything is covered. Press into a 7-by-11-inch pan and bake 45 minutes. Serve with pesto noodles and bacon-wrapped fried asparagus.

Serves six to eight.

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