Meat loaf cordon bleu omelet

Yield: 1 Servings

Measure Ingredient
1 bunch Green onions; chopped
1 teaspoon Olive oil
2 slices Sour dough French bread; cubed or 1/4 cup wheat germ
3 tablespoons Dry sherry
⅓ cup Chicken broth
2 \N Eggs
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
1 teaspoon Dry mustard
2 teaspoons Fresh oregano or 1/2 teaspoon dried oregano
2 \N Garlic cloves; minced
6 tablespoons Chopped flat-leaf parsley
1½ pounds Ground veal or turkey
½ pounds Ground pork
1 cup (4 ounces) shredded Jarlsberg or Gruyere cheese or low-fat cheese
2 ounces Prosciutto; very thinly sliced, (up to 3)

Here's one -- I don't know the name of where it came from, but here's the URL

Low-Fat, High-Flavor Dining

A Continental-Style Garden Buffet or a Country Picnic by Lou Seibert Pappas In a small skillet, sauté the green onions in oil over medium heat until soft; set aside. In a mixing bowl combine the bread or wheat germ, sherry, broth, eggs, salt, pepper, mustard, oregano, garlic and 3 tablespoons of the parsley. Add the ground meats and mix until blended. In a greased 9 by 13-inch baking pan, pat out half the meat mixture into a rectangle about 6 by 10 inches. Mix together the sauteed onions, cheese, prosciutto and the remaining 3 tablespoons parsley and pat this over the meat. Pat out remaining meat on a sheet of waxed paper, making another 6 by 10-inch rectangle. Lay this over the cheese and ham filling and press the edges of the meat layers together, forming a compact rounded loaf. Bake in a preheated 350 degree oven for 1 hour or until juices no longer run pink.

Serve hot or chilled. Makes 8 servings.

Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998

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