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Meat Loaf Cordon Bleu
* Exported from MasterCook *
MEAT LOAF CORDON BLEU
Recipe By : Pampered Chef
Serving Size : 8 Preparation Time :0:00
Categories : Main Course--Beef
Amount Measure Ingredient -- Preparation Method
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2 eggs
1/4 cup minced parsley -- divided
1/2 cup bread crumbs
2 cloves garlic -- pressed
2 teaspoons salt*
1 teaspoon tarragon
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 bunch green onions (include green tops) -- chopped
1 tablespoon butter
1 cup swiss cheese -- shredded
2 ounces prosciutto or other smoked ham -- chopped
2 pounds lean ground beef
1/2 cup chicken broth
Preheat oven to 350F degrees. Beat eggs in a large bowl. Add 2 tablespoons
parsley, bread crumbs, broth, garlic, salt, tarragon, mustard, and pepper.
Beat well. Mix in ground beef. Set aside. Saute onions in butter until
soft. Blend cheese, ham, remaining parsley and onions in a medium bowl. Set
aside. Divide the meat mixture into two equal parts. Pat one part into the
stoneware loaf pan to form a layer. Top with cheese mixture. Pat remaining
meat mixture on top of cheese. Bake for 45 minutes. Remove stoneware loaf
pan from oven and drain off
fat. Bake an additional 30 minutes. Cool for 15 minutes in stoneware loaf
pan the remove from pan and cool completely in refrigerator. Cut into thin
slices for sandwiches. May also be served hot.
By hister@juno.com (Iris E. Dunaway) on Jun 01, 1997
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NOTES : From Pam: Here's how I did it:I followed the ingredients to a T!
After I mixed the meat ingredients, I patted the meat on a sheet of wax
paper to about 10 X 15". Sprinkled the filling ingredients over, and then
tightly rolled the meat, jelly roll fashion, sealing the sides and edge.
Popped it into a regular loaf pan and baked according to the recipe. It was
good hot, and it really did made fabulous sandwiches--on fresh French bread
slathered with Dijonaisse.
*You may want to decrease the salt--with the Proscuitto, it was a bit salty.
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