Crock Pot Italian Stuffed Meatloaf

By MaryLou Kolonyi

Gina Hall enjoys crockpot cooking, and she also enjoys the ease of making and serving this meatloaf recipe for guests. The recipe came from a friend , who had gotten it from a magazine. Gina has made some changes and converted it to a crock pot recipe. She prefers to use 90 percent lean ground beef, which keeps it from getting too greasy. Gina also does not skimp on the cheese and she has tried several different types of ham. Pick what you prefer and the rest is up to you!

Crock Pot Italian Stuffed Meatloaf

2 eggs (beaten)

3/4 c bread crumbs

1/2 c ketchup

1 T parsley flakes

1 garlic clove (minced)

1/2 t dried oregano

1/4 t salt

1/4 t pepper

2 lbs ground beef

12 oz shredded Mozzarella cheese (save 1/3 for topping)

4 oz sliced deli ham

Combine first 8 ingredients in a  large bowl. Crumble beef over mixture and mix well. On a piece of heavy foil, pat beef mixture into a 12×10 rectangle. Layer with 4 oz shredded cheese, ham slices, and then 4 more oz of the cheese. Roll up jelly roll style, starting at the narrow end, peeling away foil while rolling.  Form as needed, to place into your crock pot and cook on high for about 4-5 hours. Sprinkle remainder of shredded cheese on top of the loaf during the last 15-20 minutes, to melt the cheese. Let rest for 10 minutes before cutting into slices to serve.



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