Sicilian Meatloaf

Meatloaf is just a terrible word isn't it? I feel like it's right up there with fruitcake or jello mold. But, really, this one is delicious. It's a great main dish for the savvy entertainer. If ever there was a high-class meatlof, this is it. It's not super expensive, but it tastes great, serves a lot, and is quite hearty. The more I make it, the more compliments I get.

Sicilian Meatloaf
by Linda Fleming

1 1/2 lbs. ground round (1 lb. will work if it needs to)
2 eggs, beaten
1 1/2 tsp. salt
1/4 tsp. oregano
3 tbsp. parsley
1/2 c. tomato juice
1/2 c. bread crumbs
1/2 tsp. pepper
2 cloves garlic, minced
6-8 slices cooked ham, thinly sliced
2 c. mozzarella cheese, grated

Preheat oven to 350. Knead meat, eggs, salt, oregano, parsley, tomato juice, bread crumbs, pepper, and garlic until well blended. Pat mixture onto a double layer of heavy wax paper into a 10" x 15" rectangle. Arrange han slices on top of meat layer in an overlapping pattern, leaving a small boarder uncovered. Sprinkle cheese over ham slices. Roll up meat, lifting away as rolling proceeds. Roll meat onto a greased 9" x 13" baking dish. Tuck in ends (IMPORTANT). Bake 1 hr at 350. Serves 6-8 generous portions.

Tips:
-For the ham, I always like to buy Italian-tasting ham from the deli. It contributes to the "Sicilian" part of the meatloaf. Anytime I add super-cured meats, I cut back on the salt because the meat will have extra. And if you go for the Italian-y ham, you can cut the garlic to 1 clove.
-Make sure to tuck those ends in before baking so that most of the cheese will stay in the meatloaf as it melts. Some will almost certainly leak out, but tucking well can prevent the meatloaf from becoming a casserole of sorts, if you get my drift.
-Using 1 1/2 pounds will be more likely to get you 8-10 portions. Using 1 lb. will give you 6 good sized portions. I almost always use ground venison and most people can't tell the difference between it and beef because of all the other flavors in the dish - can be a good substitute if you have ground venison laying around...