Cordon Bleu Meatloaf Sandwich 1 Recipes

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°.

Steps:

• Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.
• Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.
• Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

Steps:

• Cook chicken patties as directed on package. Top each patty with 1 ham slice and 1 cheese slice during last 1 to 2 minutes of cooking time.
• Meanwhile, spread cut sides of buns with honey mustard.
• Top bottom halves of buns with lettuce and chicken patty. Cover with top halves of buns.

Steps:

• Combine first 8 ingredients in a large bowl and mix well.
• Cover a cookie sheet with foil.
• Press chicken mixture into a 8x10 rectangle.
• Place cheese slices on chicken mixture, then top with ham slices.
• Begin rolling from short side of the rectangle (using the foil will help shape the roll and make it easier to roll up).
• Press ends of roll together and place on greased baking sheet with the seam side down. Bake at 350 degrees for 60 -75 minutes or until roll is golden brown and chicken is cooked through.
• Slice to serve.
• To freeze: wrap baked chicken roll, label and freeze.
• To serve: thaw overnight and then bake as above.

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!

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.

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.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil.
• Combine bread crumbs and 1 teaspoon melted butter in a small bowl.
• Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes.
• Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine.
• Stir chicken and diced pickle into cheese sauce.
• Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture.
• Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.