Sicilian Meatloaf
A six-portion beef roll filled with deli ham, basil leaves, and shredded mozzarella, served with optional marinara.
Ingredients
Meatloaf
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 small red onion finely chopped
- 1 red bell pepper finely chopped
- 2 cloves garlic minced
- 1 cup Italian-style breadcrumbs
- 1/2 cup Parmesan grated
- 2 large eggs
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Filling
- 1/4 pound deli ham thinly sliced
- 12–15 large fresh basil leaves
- 1 1/4 cups mozzarella shredded
For Serving
- Marinara sauce optional, warmed
- Cooked pasta or zucchini noodles optional
Instructions
Prepare and Fill
- Heat olive oil over medium heat and cook onion and bell pepper 5–7 minutes until soft. Add garlic for 30 seconds, then spread on a plate to cool about 5 minutes.
- Heat oven to 350°F and line a rimmed baking sheet with parchment. Gently mix cooled vegetables with beef, breadcrumbs, Parmesan, eggs, tomato paste, salt, pepper, and parsley, then press into an 8×15-inch rectangle on parchment.
- Layer ham, basil, and all 1 1/4 cups mozzarella inside a 1-inch border. Roll from a short edge, peel away parchment, seal seam and ends, and set seam-side down on the baking sheet.
Bake and Slice
- Bake at 350°F for 60–75 minutes until the center of the filling reaches 165°F and the meat is cooked through. Tent loosely with foil if the top darkens early.
- Rest 10 minutes, then cut into 6 portions. Serve with warmed marinara and pasta or zucchini noodles if desired.
Notes
- Refrigerate within 2 hours and use within 3–4 days.
- Freeze portions for up to 3 months and thaw in the refrigerator.
- Reheat covered until the center reaches 165°F.