Stuffed Rolled Meatloaf From the Kitchen of John Nelson, 2002-04-21 This colorful meatloaf has a filling of onions, parsley and apricots. The glaze is the juice from the canned apricots. Plan an oven meal around this meat dish, and serve baked or scalloped potatoes, and a baked apple dessert, to go along with a marinated vegetable salad.

Prep Time:  25 minutes Cook Time:  50 minutes Categories:  American  Entree Yields:  4 - 6

Directions

1. In large mixing bowl, blend ground ham, ground pork, crackers, egg, milk, salt, thyme and pepper. Mix until well blended.
2. Moisen a piece of waxed paper, 18" long. Pat meat mixture to make a rectangle 9 by 12 inches.
3. Spread onions over top of meat evenly. Coarsely chop the drained apricots. Sprinkle over onions. Sprinkly parsley over all.
4. Roll as for a jelly roll starting with a 9" side, making a compact roll. Simply lift up the waxed paper to start meat rolling. Place meat in a lighly greased 9 by 5 inch bread pan.
5. Bake at 350 degrees for 50 min. Meanwhile, boil juice down from canned apricots to measure 1/4 cup. Brush meatloaf halfway through baking with this juice.
6. Allow to stand 10 min before serving.