Title: Meat Loaf Cordon Bleu
Categories: Entree Course Beef
Yield: 8 Servings

2		Eggs
1/4	c	Minced parsley; divided
1/2	c	Bread crumbs
2		Cloves garlic; pressed
2	ts	Salt*
1	ts	Tarragon
1	ts	Dry mustard
1/4	ts	Ground black pepper
1	bn	Green onions (include green tops), chopped
1	tb	Butter
1	c	Swiss cheese; shredded
2	oz	Prosciutto or other smoked ham, chopped
2	lb	Lean ground beef
1/2	c	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. Posted to MM-Recipes Digest V4 #5

Recipe by: Pampered Chef

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