| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 45 min |
| Yield: | 10 servings |
Ingredients
- 2 pounds ground beef
- 2 eggs
- 1 cup bread crumbs (up to 1 1/2 cups)
- 1 cup grated Parmesan
- 1 tablespoon Italian seasoning
- 1 tablespoon black pepper
- 2 tablespoons fresh chopped parsley leaves
- 2 cloves garlic, minced or pressed
- 1 onion, diced
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 cup milk
- 8 slices cheddar
- 8 slices baked ham
- 8 slices bacon
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F.
- Let rest 15 minutes, then cut and serve. Gravy is optional.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 609 |
| Total Fat | 43 g |
| Saturated Fat | 18 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 37 g |
| Cholesterol | 160 mg |
| Sodium | 1098 mg |
Reviews
Without any doubt this is by far the best meatloaf I’ve ever had.
I am not a meatloaf fan but this is the BOMB! Very flavorfull….every bite. Would not change a bit!
my family and friends loved this meatloaf. The flavors went togeather so well, it had wonderful flavor. Will make this again enjoyed it much
I used to live close to the little mountain town of Jerome, AZ where this restaurant is. Unbelievable views from the outdoor dining deck. You can see the whole Verde Valley all the way to Sedona. Anyway, we ate a lot of meals there and I think the recipe as posted here had a lot more worchestershire sauce than their meatloaf had. Maybe try 2 Tablespoons instead of 1/4 cup. Easy way to stuff this is divide meat mixture in half, form one half into a loaf, place ham and cheese on it, and place other half of mixture on top and shape like a regular loaf enclosing the meat and cheese. I’ll try using provolone next time too. I make a simple pasta with marinara sauce as a side dish.
First time I prepared this, added the 1/4 cup Worcestershire but the taste was too pronounced for my liking so, the next time, I added only 2 TB. and found it had a better flavor. I also substituted the Cheddar with Provolone and plan to prepare again with same changes.
This meatloaf was amazing! I HIGHLY recommend. I made 2 meatloafs from the recipe. I also added more bacon, covering the ENTIRE top of the meatloaf–SO YUMMY, and I substituted mozzarella string cheese sticks instead of the cheddar slices. It was SOOOOOOOO YUMMY!!! I’ll be making this recipe OFTEN!
After finding this recipe, I thought I would try it for a change from my usual family favorite recipe. I have to say this was very good. I didn find that I did need to add additional breadcrumbs because the meat mixture was quite moist. Because we are not cheddar cheese lovers, I added provolone cheese with the ham, and it was very tasty. I also made two meatloaves from this recipe. I just followed the recipe and then made two seperate loaves, and I sliced the 8 slices of ham and cheese in half to put down the center of the flattened loaves. I did add my own touch by pouring a 28 oz. can of tomato sauce over and around the loaves 15 minutes before they were done and then served the sauce on the side when served. My family loved it as sandwiches the next day, as well.
My family member’s were very pleased to see this new version of meatloaf. Great recipe for a big crowd.
It had a strange sweet taste. Nobody in my family of 5 would eat it and I ended up throwing it away.
so good,mmmm-mmmm