*  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
 --------  ------------  --------------------------------
    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
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 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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