Sicilian Meatloaf
A flavorful twist on traditional meatloaf with Italian flavors, featuring ground beef, herbs, vegetables, and layers of cheese and deli ham.
Ingredients
Vegetables
- 1 tbsp olive oil
- 1 red bell pepper, finely chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
Meat mixture
- 2 lbs ground beef
- ¾ cup Italian style breadcrumbs
- ½ cup grated parmesan cheese
- 2 eggs
- 2 tbsp tomato paste
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
Layers
- ¼ lb deli ham
- 12-15 large fresh basil leaves
- 1¼ cup shredded mozzarella cheese
Serving
- Marinara sauce To top the meatloaf
- Cooked pasta or zucchini noodles Optional, for serving
Instructions
Preparation
- Preheat oven to 350 degrees Fahrenheit.
- Heat olive oil in a medium skillet over medium heat.
- Add onion and red pepper. Sauté for about 5 minutes, until onions are translucent.
- Add garlic and cook until garlic is fragrant. Remove from heat and allow to cool slightly.
- In a large mixing bowl, add ground beef, breadcrumbs, parmesan, eggs, tomato paste, salt, pepper, parsley, and vegetable mixture. Mix until everything is well combined.
Assembly
- Take a large sheet of parchment paper and lay it out on the counter. Place the meat mixture in the center and form a rectangle about 8x15 inches.
- Top the rectangle with a layer of ham, a layer of whole basil leaves, and then a layer of cheese, leaving a 1-inch border all around.
- Starting at the 8-inch end, roll the meatloaf up, using the parchment paper to help guide you. Press down on the top seam to seal and press the ends together to seal as well.
Baking
- Place roll on a baking sheet lined with parchment paper. Bake for 1 hour in the preheated oven.
- Remove from oven, tent with aluminum foil, and allow to rest for 10 minutes before slicing.
Serving
- Serve over pasta or zucchini noodles, if desired, and top with marinara sauce.
Notes
Allow the meatloaf to cool completely before slicing. It can be stored in the refrigerator for up to four days or frozen for up to three months. Let it rest after baking to keep it moist.