Meatloaf Stuffed with Ham and Cheese

1 1/4 lb Ground sirloin

1 lg Onion, finely chopped

1 t Prepared mustard, preferably

-Dijon 1 cn Tomato soup (10 3/4 oz)

2 tb Chopped fresh parsley

1 Green bell pepper, finely

-chopped 2 lg Eggs, lightly beaten

1 c Plain bread crumbs

1/8 t Salt

1/8 t Black pepper

1 Garlic clove, minced

1/2 t Dried oregano

----------------------------------STUFFING---------------------------------- 6 sl Boiled ham (thin slices)

1 c Mozzarella cheese

----------------------------------TOPPING---------------------------------- 1 tb All-purpose flour

3 sl Mozzarella cheese

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.)