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Meatloaf Cordon Bleu

Reviewed: Mar. 9, 2009
Have been making this for years thanks to my Italian Grandmother. I use bread cubes soaked in water, fresh garlic and parsley, 1 egg per pound of meat, boiled ham, mozzerella and grated Italian cheese. I divide the meat into 2 - 1 pound loaves, meatloaf cooks quicker (in an hour or so and if we only eat one we have the other to freeze. Instead of catsup, I use a can of tomato sauce. Put some in the meat mixture for moisture and cover the tops with tomato sauce as well. Yummy
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Spicy Red Bell Pepper Soup

Reviewed: Sep. 23, 2007
Soup was great. Wouldn't change a thing.
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1 user found this review helpful

 
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