Meatloaf Cordon Bleu

February 22, 2009

Meatloaf, good. Cordon Bleu, good. Meatloaf Cordon Bleu, awesome! I received this in an email from allrecipes.com and had to try it. I was not disappointed at all! It is a little more complicated than normal meatloaf, but is well worth the additional effort. Here it is…

2 pounds extra-lean ground beef
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
1/8 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces provolone cheese, sliced
1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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 9×5 inch loaf pan.
3. Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

Mixing together the first ingredients is just like any other meatloaf. I tend to do it in smaller amounts and slowly add everything together. That way I know all the spices are evenly distributed in the mixture. Here it is all mixed up ready for the next step…

Now it is time to make this meatloaf into Cordon Bleu meatloaf. I took the mixture out and placed it on some wax paper. I tend to have a lot of wax paper around, but if you don’t, it is very cheap at the store. I flatted the mixture out till it was about half an inch thick all around. I then placed the ham and cheese on top…

The next part can be a little tricky. I took one end of the wax paper and lifted it up. This started the meatloaf to curl a little bit. I then took the meatloaf and continued to curl it till it became a loaf again. I then sealed up the ends and seam…

Now it was time to put it in the oven. So the steps for this are really not to bad. It smells great as it cooks. When it was done I pulled it out and noticed I had not sealed the seams very well. It had split open a little bit. I am not to concerned with presentation and it does not effect the taste. The ham burned a little, but it still was great!

Here is a photo after I had cut a piece out. I did notice that the cheese and ham were closer to the top of the loaf. Next time I will flatten it out more so that they are closer to the middle. This is probably why it opened up in the oven.

Rotisserie Chicken Wrap

February 18, 2009

As you know, I have been cooking a lot of chickens in my new Showtime Rotisserie. One of the problems I have come across is I get tired of having just rotisserie chicken all the time. For something new I tried making a cool ranch chicken wrap. This came out great! I got some tortillas, diced up some tomatoes, added lettuce, bacon bits, ranch dressing, and some cold rotisserie chicken. I even tried added some cheese. It was great! A nice change of pace.

Frozen Sandwich Project

February 8, 2009

I keep seeing all these different types of frozen sandwiches at the grocery store. Unfortunately they are very expensive. I was thinking that maybe I could make my own sandwiches and freeze them. For me this is all about convenience. Sometimes I am running out the door for work and don’t have time to make a sandwich. I thought it would be nice to have a bunch of them in my freezer. Looking at the different variates available, I decided on trying a turkey with cheese and bacon bits on white bread. I did not add any mayonnaise.

I then used the ziploc freezer bags and air removal pump to seal them real tight. This really flattened the sandwiches out. I thought it would be better to get as much of the air out than to have the sandwich look nice.

A lot of my friends think I am crazy for trying this. I was very careful about what I used. I know mayonnaise is very bad to freeze. When ready to eat, just take it out of the bad and microwave for between one and two minutes. It is going to be interesting to see if this works. Anyone have any ideas about this?