Meatloaf stuffed with ham and cheese

1 1/4 lb Ground sirloin
      1 lg Onion, finely chopped
      1 t  Prepared mustard, preferably
           -Dijon
      1 cn Tomato soup (10 3/4 oz)
      2 tb Chopped fresh parsley
      1    Green bell pepper, finely
           -chopped
      2 lg Eggs, lightly beaten
      1 c  Plain bread crumbs
    1/8 t  Salt
    1/8 t  Black pepper
      1    garlic clove, minced
    1/2 t  Dried oregano

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      6 sl Boiled ham (thin slices)
      1 c  Mozzarella cheese

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      1 tb All-purpose flour
      3 sl Mozzarella cheese
 
  Preheat oven to 400'F. Lightly oil a 9x5x3" pan.
  
  In a large bowl, combine the meatloaf ingredients, adding more bread
  crumbs if necessary, a tablespoon at a time, to make a firm loaf.
  Lightly spray a large piece of aluminum foil. Place the meat mixture
  on the foil, and form into a 12x8" rectangle.
  
  Arrange the ham on top of the meat, leaving a small margin around the
  edges. Sprinkle shredded cheese on top of the ham slices. Starting
  from the short end, carefully roll the meat mixture jelly-roll style.
  Seal the edges and ends.
  
  Place the loaf seam side up in the prepared pan. Sprinkle the top of
  the meatloaf with the flour. Bake 1 hour or until done. The center of
  the loaf will be pink because of the ham. Top the loaf with slices of
  cheese, then return to the oven for 5 minutes, or until the cheese
  melts. (Option: Broil the loaf to melt the cheese. Watch it
  carefully.)