When I first started cooking, I used this Sicilian meatloaf recipe. Since then, it has consistently been a hit and is almost impenetrable. Unlike typical meatloaf, this one maintains its superb flavor while being juicy and soft. Serve with steamed carrots and garlic mashed potatoes for a traditional comfort food supper.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds lean ground beef
- ½ cup dry bread crumbs
- 1 (1 ounce) package dry onion soup mix
- ¼ cup barbecue sauce
- 1 clove garlic, minced
- 1 egg
- 1 tablespoon all-purpose flour
- ground black pepper to taste
- 8 thin slices deli ham, or as needed
- 1 cup shredded Swiss cheese, or as needed
- ¼ cup ketchup
- 1 teaspoon mustard
- 1 tablespoon brown sugar
- 1 dash soy sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a 24-inch sheet of parchment paper onto a work surface.
- Mix ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper together in a bowl until well combined. Transfer meat mixture to the parchment paper, and pat it into a 10×16-inch rectangle shape. Layer ham slices on the meat, keeping 1 inch uncovered around all sides of the rectangle. Sprinkle Swiss cheese over ham.
- Carefully lift up a short edge of the meat rectangle with the parchment paper, and gently nudge and roll meat up and over the filling. Seal the edges and ends well. Transfer meatloaf to a 9×13-inch baking dish; discard the parchment paper.
- Bake in the preheated oven for 45 minutes.
- Meanwhile, mix ketchup, mustard, brown sugar, and soy sauce together in a bowl until sugar dissolves. Remove meatloaf from the oven and spread ketchup mixture over top. Return to the oven and bake until beef is no longer pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 10 g |
| Sodium | 1065 mg |
| Sugars | 8 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I put the meatloaf mixture on the parchment paper, placed another piece on top of it, pressed down, and then used a rolling pin to shape it into a 10×16-inch rectangle. It then was very easy to roll up jelly-roll style. Be sure to seal the ends well to keep the cheese from oozing out, and place the meat seam side down on the baking pan. I waited for about 5 minutes after it came out of the oven to slice, but the slices did fall apart a bit. Leftovers sliced beautifully with the ham circling inside each slice, so next time I’ll wait 15-20 minutes hoping for nicer plating. The flavor is warm and comforting, and the ham-cheese combo really styles up ordinary meatloaf. I can see many variations on the ham and swiss, but unlike many of the reviewers, I was satisfied with the recipe as written. The only change I’ll make is just using tangy Heinz Chili Sauce (my go-to topping on meatloaf) instead of the topping sauce mixture in the recipe. This meatloaf didn’t photograph well for me, but it’s an interesting spin on meatloaf, is very tasty, and I was happy with the way it turned out.
The only thing that happened is the ham all ended up on one end of the meatloaf. But still it was very good. I would not change or add anything it is great on its own.
I made some changes and it came out really delicious. I used hot capicolla, mozzarella cheese and fresh basil leaves for the filling. Gave it a really nice flavor. After baking, topped with marinara sauce.
Very, very bland. Will not make it again
The only change I made to this excellent recipe is I used sliced Swiss cheese instead of grated. I’ve made this meatloaf three times now and will be using it as my go to meatloaf. I slice it when it is cool and freeze two slices together for a quick dinner for my husband and me. All it needs is one minute in the microwave to heat it up. A winner.
Easy to make. I followed the recipe exactly. I had a lot of deli ham left over from when we had people out and looked for a way to use it up. I would make this again.
delicious, quick and easy.every bit got gobbled up immediately.
Soooooo delicious
This is phenomenal ! I put everything all together mixed it and baked…was delish. Making it again today and will follow instructions tjis time and put catsup mixture over the top as written. We’ll see if we lile it just as much ! Cooked ours out on the grill on low for 35 min.
This was great!! If you live near a Wegmans but
So gooooooood
my mom used to make this when we were kids, but instead of using swiss cheese she used mozzarella cheese with the deli ham and italian seasonings mixed into the meat, topped with slices of Mozzarella cheese triangles. it was and is delicious to this day.
We made this recipe for 100 people at our local soup kitchen. We used a 1/2 cup scoop and baked them for 25 mins. We added the sauce to the meat mixture (because someone didn’t read the recipe) and it was delicious. We received many compliments from the clients.
Fantastic recipe, my family’s new favorite meatloaf recipe! Didn’t change a thing from the original recipe. Thank you so much for posting the recipe!
We greatly enjoy this. It has replaced our tired old meatloaf recipe in our rotation
Amazing!!! My husband and I have been married for seven years and he had yet to like any meatloaf I’ve tried to make.. until now. Recipe is easy to make and tastes like you have spent hours on it. I didn’t have any swiss so I replaced it with Parmesan which worked great and made it a little more true as a Sicilian dish. I was worried about it being too sweet like some of the reviews said, so I carefully brushed the sauce on as a light glaze which my husband said it was the perfect amount of sauce. He told me this is a must have and a new staple. Yay, I finally have a go to meatloaf recipe! Thank you for sharing!
really super easy recipe! turned out great and I’m no cook. Good for starter cooks.
This is really good however I’m not sure of the name, definitely not sicilian. I will make again substituting with prosciutto, provolone, roasted red peppers, and spinach inside and homemade marinara on the top. Great recipe and can be made with many variations.
First, I used a steak rub and refrigerated my steak. After reading the reviews, I decided to brush the oil on to the steaks. Then I dragged the steaks through the parmesan (fresh) and the bread crumbs. I skipped the seasoning because of the rub I used. I warmed the broiler pan before putting the steaks on them. They turned out very tasty. I would use the recipe again.
Made this today and it went well. Stayed together perfectly. I had a large package of ground beef so I made two loaves in order to freeze one. My son loves linguine so I gave it to him over linguine with tomato sauce. He even ate his veggies. A little slice is more than enough for me. Wasnt near as labor intensive as I thought it would be. Love my ninja to mix the meat (using the dough setting).
Sadly my husband and I did not like this at all. I have tried many meatloaf from this site and so far this was our least favorite. The ham only detracted from the flavor and the topping was too sweet. I made as written. Sorry wasnt for us. We threw most of it away.