I'm a school counselor and mother of one young child. Even with my busy schedule, I can make this in the morning and pop it into the oven when I get home.—Barb Jacobsen, Campbell, Nebraska
- 1 large egg, beaten
- 1 envelope meat loaf seasoning mix
- 1/2 cup tomato sauce
- 2 cups soft bread crumbs
- 2 pounds lean ground beef
- 8 thin slices fully cooked ham
- 8 thin slices Swiss cheese
- 1 can (4 ounces) sliced mushrooms
In a large bowl, mix together egg, meat loaf seasoning, tomato sauce and bread crumbs. Add ground beef; mix well. On a piece of waxed paper, pat meat mixture into an 18x9-in. rectangle. Top with layers of ham, cheese and mushrooms. Roll rectangle, jelly-roll style, starting from narrow end. Pinch edges to seal. Place seam side down in a shallow baking pan. Bake at 350° for 1-1/4 hours or until no pink remains. Let stand several minutes before slicing.
Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Yield: 8-10 servings.
Originally published as Meat Loaf Cordon Bleu in Country Ground Beef 1993, p27
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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