Meatloaf Stuffed with Ham & Cheese

This meatloaf hides a layer of ham and melted mozzarella inside, rolled up jelly-roll style so every slice reveals a spiral of cheese and meat. Ground sirloin keeps it leaner than a typical beef meatloaf while still holding together through the rolling and baking.

The meat mixture gets flattened into a rectangle on foil, layered with ham slices and shredded mozzarella, then rolled up tightly. The foil makes rolling manageable. Without it, the mixture would stick and tear. Sealing the edges and ends is important or the cheese melts out during baking and you lose the whole point.

Tomato soup in the meat mixture adds moisture and a subtle tangy sweetness that pairs well with the salty ham. More mozzarella goes on top during the last 5 minutes for a bubbly, browned cheese crust.

Pro Tips

• The meat mixture needs to be firm enough to roll without falling apart. If it feels too soft, add bread crumbs a tablespoon at a time until it holds.
• Leave a margin around the edges when laying down the ham and cheese. This gives you room to seal the roll.
• Don’t panic if the center looks pink after slicing. That’s the ham, not undercooked beef.
• Let the meatloaf rest for 10 minutes before slicing for cleaner cuts.

Variations

• Use Swiss cheese instead of mozzarella for a sharper, nuttier filling.
• Add a layer of roasted red peppers alongside the ham for color and sweetness.
• Swap ground sirloin for a mix of beef and Italian sausage for more flavor.