Saturday, December 13, 2008

Meat Loaf Cordon Bleu (or Meat Loaf "Surprise")

It's Ashley again. I made meat loaf a few nights ago, and my boys gave it rave reviews. I call it "Meatloaf Surprise," but it's a good surprise. No weird green splotches or anything.:)

This makes a huge loaf. I was feeding 7 very hungry boys and we had about 1/3 of the loaf leftover. I suggest making it in 2 pans and freezing one for later.

4 pounds extra lean ground beef
2 c. Italian seasoned bread crumbs
1 medium onion, chopped
4 eggs, beaten
1/4 tsp. garlic powder
2 tsp. salt
2 tsp. pepper
8 oz. turkey bacon, cooked (or deli sliced ham, your choice)
4 ounces pepper jack cheese
4 ounces mozzarella cheese

1. Preheat the oven to 350
2. Lightly grease 2 9x5 inch loaf pans or 1 really big loaf pan. (I some issues with sticking because I skipped this step. It wasn't pretty.)
3. In a large bowl mix the ground beef, bread crumbs, eggs and onion. Season with garlic powder, salt and pepper.
4. Pat half the meat mixture out onto a piece of wax paper. Flatten to 1/2 inch thickness.
5. Lay half the bacon onto the flattened meat and top with half the pepper jack and half the mozzarella.
6. Pick up the edge of the wax paper to roll the flattened meat into a log. Remove the wax paper; seal the ends and seam. Place the loaf into the loaf pan.
7. If using 2 loaf pans, repeat steps 4-6 with the other half of the meat. If using one really big pan, use all of everything instead of half in steps 4-6.
8. For 2 pans, bake 1 hour and 15 minutes, or until no longer pink inside. For 1 pan, bake 1 hour and 45 minutes to 2 hours.

The top of my loaf was a little dry so you might pour a small can of tomato sauce over the top before baking. It's also fun to let everyone think it's a regular meat loaf. It makes the "surprise" more entertaining.

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