MEAT LOAF CORDON BLEU
I'm a working mom. 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
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. 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 until no pink remains, about 1-1/4 hours. Let stand several minutes before slicing. Freeze option: Securely wrap and freeze cooled meat loaf in 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°.
Nutrition Facts : Calories 287 calories, Fat 14g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 659mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
MEATLOAF CORDON BLEU
Make and share this Meatloaf Cordon Bleu recipe from Food.com.
Provided by hungrykitten
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
- Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
Nutrition Facts : Calories 324.1, Fat 14, SaturatedFat 6.5, Cholesterol 146.4, Sodium 779.9, Carbohydrate 11.8, Fiber 0.9, Sugar 1.4, Protein 35.5
CORDON BLEU LOAF
I found this recipe in my recipe box. I am not sure where it came from. I made if for lunch and it turned out great. Everyone enjoyed it.
Provided by seesko
Categories Breads
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Thaw bread dough according to package directions.
- On a lightly floured surace, roll out the dough into a 8 x 16 inch rectangle.
- Spread with mustard. Evenly distribute ham and swiss cheese on dough, leaving 1 inch border. sprinkle with green onion and parsley flakes.
- Roll up tightly, starting with the 16 inch side. Pinch seam to seal. Pinch ends and tuck under loaf.
- Placed on greased baking sheet, seam side down. Place three to four cuts in the top of the loaf to allow steam to escape. cover and let rise at room temperature until double in size. (approxiamtly 30-35 minutes).
- Remove cover and bake in preheated 375 oven for 30-35 minutes or until golden brown. Let set 10 minutes before slicing.
Nutrition Facts : Calories 185.7, Fat 12.9, SaturatedFat 6.9, Cholesterol 52.7, Sodium 71.8, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 15.3
CHICKEN CORDON BLEU MEATLOAF
I made this one up after not being able to find boneless thighs for a proper ckicken cordon blue recipe.(I was dining with someone who doesn't care for breasts! So when i saw the ground chicken this came to mind. I thought same taste, just a little twist. I serve with ready made chicken gravy drizzled on top, and usually with a vegetable to round out the meal. It is probable going to be around in my kitchen forever! Once a week my family wants this! So will yours! Enjoy!
Provided by lovetocook25
Categories Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- mix ground chicken, bread crumbs, eggs, 1 cup parmesan, minced garlic,garlic salt, black pepper, cayenne pepper, onion powder, mix well.
- take half of meat mixture and put in bottom of large loaf pan. then we layer the middle. 1 cup parmesan cheese, 2 oz. gouda, 3 oz. ham, 3 oz. french fried onions. then repeat same layer agian.
- top with remaining meat mixture and press around sides of pan to enclose the layers.
- bake in preheated oven at 375 degrees for about 1 hour. use meat thermometer if possible.
Nutrition Facts : Calories 662.2, Fat 30.7, SaturatedFat 15.2, Cholesterol 261.8, Sodium 2053, Carbohydrate 24.3, Fiber 1.7, Sugar 2.8, Protein 69.3
INDIVIDUAL STUFFED CHICKEN CORDON BLEU MEATLOAF, BACON WRAPPED
How fun to serve. They are not hard and just something really different to serve to guests. The meatloafs come out golden brown with the bacon and juicy inside. I love to serve mine right on a large serving platter leaving a couple whole to see how pretty they look, and then slice the others in 3 or 4 slices per loaf to show off the filling. I like to think of it as a pretty standard meatloaf mix, then a filling of swiss cheese or gruyere (which I prefer), good baked ham (proscuitto is great, but any good ham will work), a honey mustard sauce, and topped off with more honey mustard and smoked or hickory bacon slices. Just baked individually on a baking sheet. All free formed. I like the rustic look Serve with Recipe #397749 and Recipe #391590. You could easily make these ahead of time and just refrigerate covered well and then bake the next day.
Provided by SarasotaCook
Categories Chicken
Time 1h5m
Yield 4 Individual Meatloafs, 8 serving(s)
Number Of Ingredients 19
Steps:
- Mustard Sauce -- Simply mix the mustard and honey and set to the side.
- Meatloaf -- In a large bowl, add the onion, celery, garlic, eggs, steak sauce, worcestershire, parsley, Italian seasoning, pepper, and parmesan and mix well to combine.
- Bread Crumbs -- In a small pie plate or bowl, soak the bread slices in the milk for just 10-20 seconds and then squeeze out the liquid. Break up the bread in the bowl to add to the meatloaf mix. Stir well to combine.
- Chicken -- Add the ground chicken to the bowl and mix to combine once again. Don't over mix, it can become tough. It's done.
- Loafs -- First is to divide your meatloaf mix into 4 portions, for 4 loafs. Then layout a piece of wax paper or parchment paper and spray with non-stick spray (it will keep the meat from sticking), and then top it with enough mix for 1 of the loafs. Press down flat (like a small rectangle), it doesn't have to be perfect. Just not too thin because you are going to add the stuffing and then roll it.
- Once the meat it flat, spread 1/4 cup of the mustard/honey sauce on top of the meat. Make sure to leave a 1/2" border around the edges. Then top with 1/4 cup swiss cheese, followed by 1 ham slice, 1/3 cup of the parmesan, and 1/4 cup more swiss cheese. Stuffing is done.
- Form the Loaf -- Just roll up. I start at one of the long sides, and roll (just like rolling a buritto or sandwich roll). Once it is rolled, squeeze the ends together, so nothing leaks out, and slightly squeeze the whole roll so it is tightly sealed and form like a small loaf.
- Topping -- Place all the loafs on a baking sheet lined with parchment paper, or you could use foil. Both work great for easy clean up. Brush each loaf, the top and sides with 1/8 cup mustard sauce per each loaf. Top with the bacon slices, going horizontally across the loaf (not lengthwise). Four slices should fit nicely going across the top, and make sure the bacon hangs over the sides going down to the bottom, this will give it great flavor. Done.
- Bake -- 375 degree oven, middle shelf for about 45 minutes until golden brown and the bacon is crispy.
- Serve -- As I said, I love to put them on a big serving tray because they are so pretty, The bacon forms natural slices, so I cut 1 or 2 slices off of a couple of loafs as needed to show off the pretty rolled filling.
- Some mashed "spuds," or just a good baked potato, and some roasted asparagus in a foil pouch so NO extra pots or pans. ENJOY!
Nutrition Facts : Calories 696.7, Fat 33, SaturatedFat 14.7, Cholesterol 236.7, Sodium 1098.6, Carbohydrate 40.1, Fiber 1.6, Sugar 29, Protein 59.9
MEATLOAF CORDON BLEU
Make and share this Meatloaf Cordon Bleu recipe from Food.com.
Provided by annconnolly
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- In a large bowl, combine meat, V-8 juice, bread crumbs, dill weed, eggs, chopped onion, salt and pepper. Mix lightly but thoroughly.
- Press meatloaf mixture onto a sheet of foil or wax paper into a rectangle.
- Place a layer of cheese over the rectangle.
- Place a layer of ham over the cheese. Cover the entire rectangle.
- Pick up the edge of the waxed paper or foil to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
- Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
- Let stand 10 minutes before slicing.
Nutrition Facts : Calories 360.2, Fat 23.6, SaturatedFat 9.9, Cholesterol 133.8, Sodium 741.7, Carbohydrate 10.5, Fiber 0.9, Sugar 2.1, Protein 25
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- Place a rack in middle of oven; preheat to 375°. Trim any fat around edges of chicken. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling pin until about ¼" thick. Season chicken all over with salt and pepper.
- Arrange chicken smooth side down on a work surface. Cover one half of each breast with one slice of ham and one slice of cheese, leaving space around the edges. Fold breast in half over ham and cheese and press edges together to firmly seal.
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- Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture. Coat all over with breadcrumb mixture, patting with your fingers to adhere. Transfer to a plate.
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