🇺🇸 Stuffed Meatloaf with Ham, Cheese & Vegetables

Ingredients

For the meatloaf:

• 2 lbs ground beef
• 2 large eggs
• 1 cup breadcrumbs
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp Italian seasoning
• ½ tsp paprika

For the filling:

• 6–8 slices deli ham
• 1½ cups shredded mozzarella or cheddar cheese
• 1 cup fresh spinach
• 1 medium carrot, cut into thin strips
• ½ cup shredded zucchini

For the glaze:

• ½ cup ketchup
• 2 tbsp yellow mustard
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce

Preparation

1. Prepare the meat mixture:
   In a large bowl, combine the ground beef, eggs, breadcrumbs, chopped onion, garlic, parsley, salt, black pepper, Italian seasoning, and paprika. Mix gently until everything is well combined. Do not overmix, or the meatloaf can become tough.
2. Create the meat layer:
   Place a large sheet of parchment paper on your counter. Spread the meat mixture over it and shape it into an even rectangle, about ½ inch thick.
3. Add the filling:
   Arrange the ham slices evenly over the meat. Sprinkle the shredded cheese on top, then add the spinach, carrot strips, and zucchini.
4. Roll it up:
   Carefully roll the meatloaf using the parchment paper to help guide you. Roll it tightly from one long side to the other, making sure the filling stays inside. Pinch the edges and ends together to seal the meatloaf completely.
5. Prepare for baking:
   Carefully transfer the rolled meatloaf into a lightly greased baking pan, seam-side down.
6. Make the glaze:
   In a small bowl, mix together the ketchup, mustard, brown sugar, and Worcestershire sauce until smooth.
7. Bake:
   Preheat your oven to 375°F (190°C). Brush the meatloaf generously with the glaze and bake for approximately 50–65 minutes, or until the center reaches 160°F (71°C).
8. Glaze again:
   During the final 10–15 minutes of baking, brush another layer of glaze over the top. Continue baking until the outside is beautifully caramelized and glossy.
9. Rest:
   Remove the meatloaf from the oven and let it rest for 10–15 minutes before slicing. This helps keep the juices inside.
10. Slice and serve:
    Using a sharp knife, cut the meatloaf into thick slices. The center should reveal beautiful layers of melted cheese, ham, spinach, and vegetables.

Serve hot with creamy mashed potatoes, roasted carrots, and steamed broccoli.

Tip: For the cleanest slices and the best presentation, let the meatloaf rest before cutting.