| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Swiss |
Main dishes, Beef |
1 |
Servings |
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 |
INSTRUCTIONS
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.
Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #631 by
hister@juno.com (Iris E. Dunaway) on Jun 01, 1997
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