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MEATLOAF ROLL WITH SPINACH

1 (10 oz.) pkg. chopped broccoli or frozen leaf spinach
2 lb. hamburger
2 eggs
3/4 c. soft bread crumbs (about 1 slice bread)
1/4 c. catsup
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano leaves
1 tsp. salt
1 (3 oz.) pkg. smoked sliced ham
3 slices Mozzarella cheese, each 3 x 3 inches, cut diagonally into halves (optional)

Rinse frozen broccoli under running cold water to separate; drain. Mix hamburger, eggs, bread crumbs, catsup, milk, 1/2 teaspoon salt, the pepper and oregano. Pat hamburger mixture into rectangle, 12 x 10 inches, on piece of aluminum foil, 18 x 15 inches. Arrange broccoli on hamburger mixture to within 1/2 inch of edges; sprinkle with 1 teaspoon salt. Arrange ham on broccoli. Roll up rectangle carefully, beginning at 10 inch side and using foil to lift. Press edges and ends of roll to seal. Place on rack in shallow roasting pan. Cook uncovered at 350 degrees for 1 1/4 hours. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. (Center of meatloaf roll may be slightly pink due to ham.) Garnish with celery leaves if desired. 8 servings. Do-Ahead Tips: After rolling, cover and refrigerate meatloaf no longer than 24 hours. Cook as directed except increase first cooking time to 1 1/2 hours.