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Sicilian Meatloaf - Dump and Go Dinner

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Sicilian Meatloaf - Dump and Go Dinner

Tricia
The Cook
8 Servings
10 Ingredients
9 Comments

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.

Read More
8 Servings
10 Ingredients
9 Comments

Ingredients

  • 2 individual Egg
  • ¾ cups Bread Crumbs
  • ½ cups Tomato Juice
  • 2 tablespoons Parsley, Dried
  • ½ teaspoons Oregano, Dried
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 2 pounds Ground Beef
  • 8 ounces Deli Ham, Sliced
  • ¾ cups Mozzarella Cheese, Shredded

Containers

Supplies

  • Labels
  • Baking Sheets
  • Foils
  • Wax Papers
  • Plastic Wraps

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a medium bowl, mix eggs, bread crumbs, tomato juice, parsley, oregano, salt and pepper.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a medium bowl, mix together eggs, bread crumbs, tomato juice, parsley, oregano, salt and pepper.
  2. In a larger bowl, combine ground beef and seasonings.
  3. On wax paper form meat mixture into a flat large rectangle.
  4. Line with ham and cheese.
  5. Roll and seal seam.
  6. Cut into indicated number of meatloaves. Seal ends and seam well, otherwise the cheese will just ooze out all over the place.
  7. Place on a foil lined baking sheet and bake at 350 degrees for 1 hour 20 minutes.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1/4 of loaf
Amount Per Serving
Calories
348
Total Fat
18g
Saturated Fat
7g
Trans Fat
1g
Cholesterol
156mg
Sodium
654mg
Total Carbohydrates
10g
Fiber
0g
Sugar
1g
Protein
33g
WW Freestyle
9

Categories

10-ingredients-or-less, shellfish-free, fish-free, traditional, nut-free, winter, spring, summer, fall

Categories

10-ingredients-or-less, shellfish-free, fish-free, traditional, nut-free, winter, spring, summer, fall

9 Comments

Join the discussion

  1. For the serving day is it implied that you thaw this first, then bake? Was wondering the same for other recipes as well. Or are they designed to go from freezer to oven? Thanks!

    Reply

    1. Kathleen, looks like you should thaw this first and then bake as directed. For other recipes, they will clearly indicate if they should be baked or cooked from frozen.

      Reply

  2. If in step 5 you roll and seal the seam of meat, then how many loaves are you to make out of it in step 6? Why does this meatloaf not go in to a bread or loaf pan?

    Reply

    1. Hi Briana, This recipe should make 2 meatloaves — we have recipes that use both free forming the loaves and loaf pans. We test our recipes with test cooks before we publish them. I will pass this question to our Menu Builder team to review. Happy Cooking! OAMM

      Reply

    2. Hi Briana, I just wanted want to follow up on your meatloaf question. The reason why this meatloaf free form as opposed to in a loaf pan are for 2 reasons: 1) we like to put an indentation in the middle of the meatloaf so it cooks more quickly and evenly. The 2) reason being that if you change the serving size on this recipe, you can easily scale your recipe up or down when you free form the loaves as opposed to putting them in loaf pans.

      I hope this answers your questions. ~OAMM

      Reply

      1. Thank you for clearing up these questions. I made the recipe but put the roll into a loaf pan and froze it. It ended up taking quite a while to thaw (like, a LONG time!). A free-form shape with an indentation would definitely thaw faster. It tasted great, so I’ll have to try it again OAMM way!

        Reply

  3. Really enjoyed this one. We’ve started making different versions : Mexican using salsa instead of tomato juice and pepper jack cheese or wrapping it in Black Forest ham before baking (which cuts down on any cheese escaping…) definitely on regular rotation. Next, we’re trying pizza and using pepperoni and mozzarella with pizza sauce on top before baking.

    Reply