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Sicilian Meatloaf

For the March 2010 Menu I cooked with some local Once A Month Mom friends who have been doing my menus for over a year now. One of them is pregnant and thus unable to participate to her fullest extent, so we made a 1.5 batch of everything and had three cooks. While we were cooking a husband chimed in with a great family meatloaf recipe that he suggested I try. I loved the fact that it had ham in it and I was looking for ham recipes for the menu.

I was definitely not disappointed. This is a great tasting meatloaf. It isn’t your standard meatloaf which is what appealed to me. I like trying new things, or old treats in new ways. It is easy to make and easy to freeze.


Tricia @ onceamonthmeals.com


  • 2 pounds ground beef
  • 2  eggs, beaten
  • .75 cups bread crumbs
  • .5 cups tomato juice
  • 2 Tablespoons parsley
  • .5 teaspoons oregano
  • .25 teaspoons salt
  • .25 teaspoons pepper
  • 8 slices boiled ham
  • 6 ounces shredded Mozzerella cheese


Mix first 7 ingredients, then add to beef, combine.

On wax paper form meat mixture into a 10×12″ rectangle.  Line with ham and cheese. Roll and seal seam. Cut in half. Seal ends and seam well, otherwise the cheese will just ooze out all over the place. Place on a foil lined baking sheet and bake 1 hour 20 minutes at 350 degrees. (You may wish to freeze one at this point if you are not serving 8-12 people).

This makes a really big meatloaf, so you can either make 2 and freeze one or have lots of meatloaf sandwiches for the week.

Freezing Directions:

Follow directions but do not bake. Instead, wrap the meatloaf in wax paper and then plastic wrap. Place in a freezer bag until ready to use. To serve: Thaw. Unwrap and place on a foil lined baking sheet. Bake 1 hour 20 minutes at 350 degrees.

Servings: 8-12

18 Responses to “Sicilian Meatloaf”

  1. Kathryn says:

    I have made this before and I agree, it is a great recipe. It freezes nicely.

  2. candi says:

    That looks so good! I was wondering…I usually bake my meatloaves before freezing them and then reheat them to serve. Do you think it’s better to freeze it raw or baked? Thanks!

  3. Brenda says:

    I am the mom of the husband who gave you this recipe. Fun to see it is being used. I love that my daughter in law does OMC. I was a working single mom of 4 and would never have been able to give my kids decent meals if it hadn’t been for a friend and I cooking together. I will be doing some more OMC this summer and freezing in single portions as I will be an empty nester come August!

  4. Emily says:

    I just want to say how wonderful your pictures are! I wish every recipe everywhere had such great pictures with it! And I look forward to trying this recipe- my husband loves meatloaf and likes it when I find “non-casserole” freezer meals. :-)

  5. Tami says:

    i am finally making this tonight!! Its about time. After all it is my mother in law’s recipe and my husband has been begging for it:)

  6. Yvonne says:

    This looks great! I can’t wait to make it. My mother, who is Sicilian, makes the traditional Bracciole which is a flank steak filled with a similar meat mixture, bacon slices and hard-boiled egg- then the whole thing is rolled! It sounds crazy, but so good, especially with her homemade sauce!

  7. Katherine says:

    My husband does not like meatloaf, but I bet he would LOVE this!

  8. Ali says:

    What a fantastic recipe! I just wanted to let you know that I loved your post and I shared a link to your blog on my Notepad feature that will be posted tomorrow morning. Thank you so much for sharing! :)

  9. norma says:

    Hi all I am new to this website and to once a month cooking But I have a question what is .75 and .5 and .25. I am used to 3/4 of a cup or a teaspoon but Im in a fog over this one lol…. Thanks so much! Norma

  10. Anonymous says:

    […] fact we are having a new recipe tonight from Once a Month Mom. It’s called Sicilian Meatloaf. It’s a rolled […]

  11. Tascha says:

    what is boiled ham? and how thick does the slices need to be

  12. Meghna says:

    Hello there,
    I’m really looking forward to making this for my husband, as he loves meatloaf. I had a newbie question, however: what exactly do you mean by “Seal ends and seam well”? With what do I seal and seam?
    Thanks so much!

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