Swiss Meatloaf Roll Oamc
Elevate your comfort food game with this irresistible Swiss Meatloaf Roll OAMC recipe—a hearty blend of ground beef and pork rolled with savory ham and melty Swiss cheese, then topped with a sweet and tangy glaze made from ketchup, brown sugar, and Dijon mustard. Perfect for family dinners or meal prepping, this show-stopping meatloaf is as versatile as it is delicious. Its unique rolled presentation adds an elegant twist, while the make-ahead option makes it a go-to for busy weekdays. Whether served fresh out of the oven or reheated for a quick meal, this crowd-pleaser is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 2 large eggs
- 1 cup breadcrumbs
- 0.5 cup milk
- 1 medium, finely chopped onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 slices ham
- 8 slices Swiss cheese
- 0.5 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground beef, ground pork, eggs, breadcrumbs, milk, chopped onion, Worcestershire sauce, salt, and black pepper. Mix until evenly combined but do not overmix.
Place a large piece of wax paper or plastic wrap on a flat surface. Spread the meat mixture out onto the wax paper, forming a rectangle about 1/2 inch thick.
Lay the slices of ham evenly across the meat mixture, followed by the slices of Swiss cheese.
Using the wax paper or plastic wrap to help, carefully roll the meat mixture into a log, starting with the short side of the rectangle. Pinch the seam and ends to seal.
Transfer the meatloaf roll to the prepared baking sheet, seam side down.
In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard to create the glaze.
Brush about half of the glaze over the top of the meatloaf roll.
Bake in the preheated oven for 45 to 50 minutes. Remove from the oven and brush the remaining glaze over the meatloaf. Return to the oven and bake for an additional 10 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing and serving.
If preparing as an OAMC (Once A Month Cooking) meal, allow the cooked meatloaf to cool completely. Wrap tightly in aluminum foil and place in a freezer-safe bag. Label with reheating instructions and freeze. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven for 20-25 minutes.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 9.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 253 mg | 19% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
