Meat Loaf Cordon Bleu Omelet
INGREDIENTS:
2 Eggs
1/4 c Parsley, divided, minced
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 coarsely
2 lb Lean ground beef
1/2 c Chicken broth
2 Eggs
1/4 c Parsley, divided, minced
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 coarsely
2 lb Lean ground beef
1/2 c Chicken broth
Preheat oven to 350 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 parsely 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. Yield: 1 loaf.