Sicilian Meat Roll

This is meatloaf with ambition. Two pounds of seasoned ground beef get patted into a rectangle, layered with thin ham slices and shredded mozzarella, then rolled up like a jelly roll and baked seam-side down. When you slice it, you get those gorgeous spirals of pink ham and melted cheese running through every piece.

The meat mixture uses tomato juice instead of the usual ketchup or milk, which keeps things lighter and adds a subtle acidity. Oregano, garlic, and parsley give it that Italian-American backbone. The waxed paper or foil is what makes rolling possible. Don’t try to lift the meat rectangle by hand. Use the paper to guide it over on itself, then peel it away.

The finishing touch: diagonal slices of mozzarella draped over the top for the last 5 minutes. They melt into a bubbly, golden blanket right before serving.

Chef Tips

• Leave a margin around the edges when laying the ham. If the fillings go right to the edge, they squeeze out during rolling and baking. A half-inch border keeps everything sealed.
• Seal the seam and ends firmly. Pinch the meat together where it meets. Any gaps let cheese leak out during baking, and you’ll lose that beautiful spiral.
• Don’t panic at the pink center. The ham makes the surrounding beef look pink even when fully cooked. Use a meat thermometer and pull at 160°F (70°C).
• Let it rest 10 minutes before slicing. Like any roast, resting lets the juices redistribute. Cutting too early means the filling oozes out instead of staying put.

Variations

• Provolone and salami: Swap mozzarella for provolone and ham for thin sliced Genoa salami for a sharper, more robust flavor.
• Add spinach: Layer wilted, well-drained spinach between the ham and cheese for color and an extra vegetable serving.