This is a delicious meatloaf with an Italian flair.

It’s rolled up, jelly-roll style, with mozzarella cheese and thinly sliced pepperoni inside. There is just a hint of tomato — from the tomato sauce added to the meatloaf and spread over the top near the end of the baking time.The meat slices nicely after baking, showing some of the melted cheese and the pieces of pepperoni.

My granddaughter said, “It’s kind of like a meatball but better.”

Patting the meat out on a piece of waxed paper, parchment paper or foil and using the paper to help you roll the meat over the filling makes it easier to handle and place in the prepared baking dish.

Corinne Cook is a columnist for The Advocate. Reach her at