[Kitchen Witch]

Stuffed Meat-Loaf Roll
Makes 8 servings

10-oz (284-g) pkg frozen chopped broccoli
2 lb (900 g) hamburger
2 eggs
3/4 cup (180 mL) soft bread crumbs
1/4 cup (60 mL) ketchup
1/4 cup (60 mL) milk
1 1/2 tsp (7 mL) salt, divided
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried oregano
3 oz (90 g) sliced smoked ham
3 slices mozzarella cheese, each 3 inches (8 cm) square, cut diagonally into halves (optional)

Rinse frozen broccoli under cold running water to separate pieces; drain well.

Mix hamburger, eggs, bread crumbs, ketchup, milk, 1/2 tsp (2 mL) salt, pepper and oregano. Place mixture on a large sheet of aluminum foil and shape into a rectangle 12 by 10 inches (30 by 25 cm).

Arrange broccoli on hamburger mixture to within 1/2 inch (1.2 cm) of edges. Sprinkle with 1 tsp (5 mL) salt. Arrange ham on top of the broccoli.

Roll up the rectangle carefully, beginning at the short side and using foil to lift. Press edges and ends of roll to seal.

Place on a rack in shallow roasting pan. Cook uncovered in a preheated 350 F (180 C) oven for 75 minutes. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. The centre of the meat-loaf roll may look pink due to the ham.

Do-ahead tip: After rolling, cover and refrigerate meat-loaf roll no longer than 24 hours. Cook as directed, but increase cooking time to 90 minutes.