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Meatloaf Cordon Bleu
Prep Time: 7 minutes
cook time: 1 hour 15 minutes
yield: 8 servings
2 pounds ground beef
2 large eggs, beaten
1 small onion, chopped
½ cup chopped mushrooms
½ cup grated Parmesan cheese
1 clove garlic, smashed to a paste
1 teaspoon fine sea salt
1 teaspoon ground black pepper
4 ounces thinly sliced cooked ham
4 ounces thinly sliced provolone cheese
Preheat the oven to 350°F.
In a medium-sized bowl, mix together the ground beef, beaten eggs, onion, mushrooms, and Parmesan cheese. Season with the garlic, salt, and pepper and mix to combine.
Place a large piece of waxed paper on a work surface and dump the meat mixture out onto it. Pat the mixture into a rectangle about 9 inches wide and ½ inch thick.
Lay the slices of ham on top of the flattened meat, then top the ham with the slices of provolone. Pick up the edge of the waxed paper to roll the flattened meat into a log.
Remove the waxed paper, press the seam and ends to seal the loaf, and place the loaf in a 9 by 5-inch loaf pan. Bake for 1 hour 15 minutes or until the meatloaf is no longer pink inside.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.