Ingredients
3 large eggs1 cup dry bread crumbs1/2 cup finely chopped onion1/2 cup finely chopped green pepper1/4 cup ketchup2 teaspoons minced fresh parsley1 teaspoon dried basil1 teaspoon dried oregano1 garlic clove, minced2 teaspoons salt1/2 teaspoon pepper5 pounds lean ground beef (90% lean)3/4 pound thinly sliced deli ham3/4 pound thinly sliced Swiss cheeseTOMATO PEPPER SAUCE:1/2 cup finely chopped onion2 celery ribs, chopped1/2 cup chopped green pepper1 garlic clove, minced1 to 2 teaspoons olive oil2 cups chopped fresh tomatoes1 cup beef broth1 bay leaf1 teaspoon sugar1/4 teaspoon salt1/4 teaspoon dried thyme1 tablespoon cornstarch2 tablespoons cold water
Preparation
Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix lightly but thoroughly. On a piece of heavy-duty foil, pat beef mixture into a 17x15-in. rectangle. Cover with ham and cheese slices to within 1/2 in. of edges.
Roll up tightly jelly-roll style, starting with a short side. Place seam side down in a roasting pan. Bake, uncovered, until a thermometer reads 160°, 1-1/4 to 1-1/2 hours.
In a large saucepan, saute the onion, celery, green pepper and garlic in oil until tender, 3-5 minutes. Add tomatoes, broth, bay leaf, sugar, salt and thyme. Simmer, uncovered, for 30 minutes. Discard bay leaf.
Combine cornstarch and water until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain meat loaf. Serve with sauce.
