- Lay the slices of ham on top of the flattened
meat, then top the ham with the slices of provolone.
Pick up the edge of the waxed paper to roll the
flattened meat into a log. - Remove the waxed paper, press the seam and
ends to seal the loaf, and place the loaf in a 9 by 5-inch
loaf pan. Bake for 1 hour 15 minutes or until the
meatloaf is no longer pink inside. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a baking dish in
a preheated 350°F oven for 5 minutes or until warmed
through.
sharon
(sharon)
#1