Mama's Italian Meatloaf

Some recipes carry a whole family’s love right in the name, and Mama’s Italian Meatloaf is one of those dishes. This is not your ordinary loaf sitting in a pan. It’s a rolled beauty, stuffed with layers of thinly sliced ham, earthy mushrooms, and melted mozzarella that stretches with every forkful.

The base blends ground beef with Italian sausage, cracker crumbs, chopped onion, sweet red bell pepper, and a punch of oregano and garlic. You pat it out flat, layer on the filling, and roll it up like a jelly roll before brushing the outside with tangy pizza sauce.

After about an hour and fifteen minutes in the oven, you get a golden, savory roll with a molten cheesy center that’ll have everyone coming back for seconds. This feeds a crowd, easily serving 10 to 12, making it a natural fit for Sunday suppers and holiday gatherings.

Pro Tips

• Use wax paper under the meat mixture to make rolling easier and keep your countertop clean.
• Reserve a little cheese and pizza sauce to add during the last few minutes of baking for a bubbly, caramelized top.
• Let the meatloaf rest for 10 minutes before slicing so the filling stays intact.
• A sharp serrated knife gives you the cleanest slices.

Variations

• Substitute spicy Italian sausage for a kick of heat.
• Add a layer of roasted red peppers or fresh spinach inside the roll for extra color and flavor.
• Try provolone or fontina cheese in place of mozzarella for a nuttier, richer filling.