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| 1 1/4 x ca. 450 g | Ground sirloin |
| 1 gross | onion finely chopped |
| 1 Teelöffel | Prepared mustard, preferably Dijon |
| 1 Dose | Tomato soup (10 3/4 oz) |
| 2 Esslöffel | parsley fresh, chopped |
| 1 | green bell pepper finely chopped |
| 2 gross | Eggs lightly beaten |
| 1 Tasse | Plain bread crumbs |
| 1/8 Teelöffel | salt |
| 1/8 Teelöffel | black pepper |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | oregano dried |
| 6 Scheibe | Boiled ham (thin slices) |
| 1 Tasse | Mozzarella |
| 1 Esslöffel | all-purpose flour |
| 3 Scheibe | Mozzarella |
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Preheat oven to 400'F. Lightly oil a 9x5x3" pan.
In a large bowl, combine the meatloaf ingredients, adding more bread crumbs if necessary, a tablespoon at a time, to make a firm loaf. Lightly spray a large piece of aluminum foil. Place the meat mixture on the foil, and form into a 12x8" rectangle.
Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jelly-roll style. Seal the edges and ends.
Place the loaf seam side up in the prepared pan. Sprinkle the top of the meatloaf with the flour. Bake 1 hour or until done. The center of the loaf will be pink because of the ham. Top the loaf with slices of cheese, then return to the oven for 5 minutes, or until the cheese melts. (Option: Broil the loaf to melt the cheese. Watch it carefully.)
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