A recent meatloaf dinner with friends will have me dreaming all winter. The meatloaf was amazing, as were the sides many of us brought: corn pudding, homemade bread, a salad made with everything needed for a taco (my favorite), potato salad and, for dessert, seven pies and a chocolate cake.

Oh, did I mention all the booze you can imagine. (Theresa always has my drug of choice: Coca-Cola Zero. I drank three of them before, during and after dinner.)

Theresa had promised me the meatloaf recipe, but her friends and family said she never gives it to anyone. All she told me was that the magic bullet is the Peter Luger steak sauce.

On the other hand, I recently got a recipe from a friend’s mother-in-law’s for another meatloaf. It looked great. I made this one. It is a stunner. Maybe, if Theresa ever gives me her family recipe, I will write about that one, too.

Sicilian Meat Roll

From Peg Fitzgerald of Noank

This recipe comes from a magazine several years ago, possibly Better Homes and Gardens

2 beaten eggs

3/4 cup soft bread crumbs

1/2 cup tomato juice

1/2 teaspoon dried oregano

2 tablespoons snipped fresh parsley

1/4 teaspoon each salt and freshly grated black pepper

1 clove garlic, minced

2 pounds lean ground beef

8 thin slices boiled ham

6 ounces shredded mozzarella

8 slices mozzarella cheese, halved diagonally

Combine eggs, bread crumbs, tomato juice, spices and garlic. Mix in ground beef. Pat meat into a 12-inch by 10-inch rectangle. Arrange ham slices, then shredded mozzarella on top. Start from short end and roll up meat. Seal edges and ends. Place seam-side down on a 9- by 13-inch baking dish. Bake at 1 hour and 15 minutes or until done. Place cheese wedges over the top and return to oven until cheese melts.