Recipie Using Ground Ham and Beef and Cheese
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
09/27/2010
I had plain breadcrumbs so I had to season my own with homemade italian seasoning. I used about a tablespoon. I added 1 tablespoon worchestershire to the beaten eggs, upped the garlic powder to a teaspoon and a half, eliminated the salt and I used black forest ham. I had a heck of a time rolling this, even with the butcher paper. I did get it rolled and smushed back together, but it came apart a little in the baking process. I think if I make this again, I'll let the meat mixture sit fifteen minutes before rolling or chill it an hour or something. It's in the oven now (and smells AMAZING) so I'll update how the family liked it once they've tried it. EDITED: Even as ugly as it came out, it was really tasty. The whole family LOVED it. This one's a keeper. I just have to practice rolling it!
08/01/2007
I thought this recipe turned out wonderfully, although I added some things! I added a bit of ketchup and mustard, along with brown sugar and a touch of balsamic vinaigrette. I covered it for half of the cook time with foil-it turned out great!
06/13/2004
I love meatloaf and infact i would eat it more, but my husband doesnt care for it. Well when i saw cheese in this recipe, i figured hey thats what he likes! Put cheese in anything and he will eat it... He did. Now seriously, i personally thought this was a great recipe. Was not hard at all to make. The taste was excellent. Very differnt and very satisfing. What I might do next time is change the way it is cooked. I did cook it for 2 hours and my center was still way to pink. Maybe if you layer it in a square 9x9 or 8x8. I am not sure, but there has to be a better way. 2 hours is way too much. I really enjoyed eating it though. The next night I heated it up and made sandwiches. We put pickles and mayo on whole wheat bread and it was almost like a burger! This is a keeper, except for the way it is cook, i will come up with a plan for next time..
05/14/2002
I gave this 5 stars (this is in comparison to other meatloafs, not recipes in general). It was excellent (and I don't even like meatloaf!), and sooo fast & easy to put together. I baked it for an hour- the top and ends were perfectly done, but inside was a little pink. Next time I'll do as someone suggested and cover with tin foil about 45 minutes in, then bake another 25 minutes. A definate keeper- my husband loved it too! Looking forward to the left overs!
12/15/2007
My husband LOVED this recipe - said "This one's a keeper!" I took "PotatoFreak's" suggestion & used multiple cheeses & pepperoni on the inside. Afterplacing the meatloaf in the pan, I wrapped it in bacon, baked for 1hr & 10 minutes covered, then 20 minutes uncovered. Moist & perfect! Thank you so much for a great dish!
02/15/2007
I did this a little differently but with excellent results! I stuffed it with american, mozzerella and pepperoni. Topped it with strips of bacon and a ketchup, brown sugar, mustard sauce. I cooked it covered for an hour and 10 minutes and uncovered for 20. It was moist and wonderful! I will make this one again and again.
04/15/2008
This was great! My family loved it! I also added mozzerella cheese to mine. I baked it for 45 minutes covered in foil, and another 45min. w/out. Turned out GREAT!!
03/11/2002
I normally use ground turkey when making a meatloaf, so I was a little concerned when I read some of the reviews stating that the dish turned out dry. I only used one egg, mozarella cheese in lieu of provolone and I covered the loaf with a can of cream of mushroom soup. This kept it very moist and my husband and kids really loved it.
03/29/2008
Must use a meat thermometer. I took the "advice" of other reviewers and bumped the cooking time up by 20-30 minutes. BIG MISTAKE. I really should have used a thermometer, but did not have one at the time. More cooking time resulted in an overdone dry loaf. Im sure it would have been great otherwise. Something must have been wrong with the other reviewers ovens.
11/14/2007
Yummy, this was first rate. I unfortunately live across the road from a Deli. So on getting some ham I pondered in pancetta might be better so the bloke behind the counter convinced me to take some and try it. So put both in, also had a dribble of truffle oil left in the bottle - in she went. As that chap on the t.v. says, "It kicked it to the next level." In terms of expense too haha.
01/07/2008
This recipe was GREAT and easy. My husband wants it on the menu twice a month. I made a couple of changes since we are both vegeterians: 1. Used Jimmy Lean Ground Beef 2. Added green olives 3. Added celery 4. Used real garlic Next time: I will not use the cheese - I will top with ketchup.
01/23/2009
Everyone enjoyed this! This is a simple meatloaf to put together and looks very elegant when served(for a meatloaf). The provolone, ham and the italian seasonings in the meatloaf all went very well together, making a D-lish dish! I think next time I will add more ham and provolone cheese as I feel that it wasn't enough in the middle. I topped it with ketchup. YUM. THX
02/21/2009
I've made a Sicilian Meat Roll recipe from Southern Living for years, and it's very similar. The instructions said to cook it for 1 hour and 15 minutes at 350, and that the inside will be a tad pink from the ham. I've cooked it that way for years and it's always been ready in that amount of time. I don't think I've made meatloaf any other way since I found that recipe. It looks pretty when you cut it, and it needs to stand a few minutes before it's cut, so perhaps it cooks a little more as it stands. Yummy!
04/21/2010
The only change I made is using some fresh garlic rather then powdered. We all enjoyed it and I must admit it makes great cold meatloaf sandwiches, which is often the only reason I will cook a meatloaf.
01/29/2011
I saved this recipe a while back and glad I did! Made this pretty much as the recipe was written. I added a bit more garlic powder and baked the loaf in a 9x13 glass pan. I made this for 7 people and they all loved it. I was the last to finally get a slice to try and was amazed by the flavor. This will be made quite often I'm sure! One other thing I did was bake the loaf for 45 minutes with aluminum foil over the dish and then 45 minutes bare. I didn't find it dried out one bit and loved the texture. I think just for fun I'll try some of the other variations of meats and cheeses!
12/29/2009
This was easy to prepare and tasty, I would give it 5 stars except I took the advice of some other reviewers and added a mix of bbq sauce, ketchup, mustard and brown sugar poured on top before putting it in the oven. It would have been very bland otherwise. I covered it for the first 60 min, then uncovered it for 20 min, it turned out perfect, not dry at all. Here is a no fail tip for meatloaf...put 2 or 3 slices of dry bread in the pan under the meatloaf, it will soak up all of the grease so the meat isn't saturated with it. Then just throw away the yucky bread.
05/26/2011
This is an AMAZING recipe! I added my own Italian seasoned bread crumbs and used Gouda instead of Provolone cheese (didn't have any). I also added a bit of milk to the meat to make it more manageable when rolling. To avoid the pink center that some reviewers complained about, I simply flattened a third of the meat mixture thinner than the rest. After I layered the ham and cheese, I started rolling the meatloaf from the thinner side. Then I just baked according to temperature and time stated in the recipe. This is a keeper! Thanks for sharing your grandmother's recipe, Blembo. Will be making this often for my family and guests.
07/13/2009
Very good flavor. I mixed 1 pound turkey with 1 pound ground beef. I noticed that several noted that it took some time in getting done. I thought I was experiencing the same issue and then I noticed that the ham in the middle was pink. The meatloaf was actually done but I was deceived by the ham. I also used monterey jack cheese b/c that was all I had. I will make this again.
03/09/2009
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
02/05/2009
The best meatloaf ever!
02/05/2009
I made this last night and it was awesome!!! I used thinly sliced Montreal smoked meat and cheddar cheese..that's what I had...tons of both. It was decadent...a little cheese did melt out but I spooned it over as a sauce. I made sure my "loaf" fit tightly in the pan. I also drained of the fat a couple of times as it was baking. I covered it for the first hour as suggested. I also used onion salt instead of chopped onion as my son won't eat anything if he even sees one onion. I will be making this again!!!Thanks for a great new twist on meatloaf!
06/29/2007
This is a fantastic meatloaf and I am not usually a fan of meatloaf or ham but this recipe got my interest and I had to try. Boy am I glad I did. I halved the entire recipe because there is only 2 of us and it still made plenty. I followed other reviewers suggestions and doubled up on the ham and the cheese, and I followed heartofatexan's review and topped the loaf with brown sugar and it offset the ham taste nicely and the top was not as hard as other reviewers had said. Tks so much for posting this one.
01/27/2009
I just made this meatloaf for supper & I got 2 thumbs up from my husband & 5 yr old son. My meatloaves in the past have never tasted this great. I took the advice from others & covered my loaf with tin foil for 45 minutes then cooked uncovered for 20 minutes. They were right "moist & delicious" I did add a few more spices. I added a Canadian Spice that's a staple in any household called Montreal Steak Spice which gives it a little kick:) This is definitely a keeper & I will be giving the recipe to friends as well.
03/13/2011
This recipe was good in quality and taste. However the directions to use a loaf did not work as good as I hoped. I suggest to anyone who is going to continue making this recipe that you either use muffin pan loafs or make small miniature loaves. Use the same ingredients but don't use the large loaf as suggested.
05/15/2011
Made it tonight, and it was pretty good. Rolling it up was a laugh a minute! I made a glaze of equal parts spicy brown mustard and honey, and that really set it off. Will try it again and see if I can do it better next time. (I have never made meatloaf before.)
05/28/2009
this went over great with my family. I decided to change from beef to venison and they didnt even notice. I also added fresh garlic to the meat and a brown sugar and ketchup glaze with a little bit of spicy mustard
03/20/2011
Loved this meatloaf! I subbed fresh minced garlic for garlic powder, and added some red pepper flake and Italian herbs. Served this with some roasted rosemary red potatoes I put in the oven at the same time and a big spring greens salad with homemade blue cheese dressing. Such a nice family dinner!
07/16/2009
So yummy! i added some brown sugar like other's suggested. i covered the top with tin foil for the first 45 mins of cooking, and took it off for the last bit. It turned out tasty and moist! It's a keeper!
11/06/2007
I made this tonight. It was delicious! I baked it covered for the first hour, and uncovered for the last 15 minutes. It turned out very moist and yummy! I did add some Worcestershire sauce to the mix. Next time I make it I think I'll try adding some broccoli with the ham and cheese. Thanks for the great recipe!
04/20/2011
made as directed and wrapped turkey bacon around it! Amazing and tender - great flavour!
01/28/2011
I have been making this recipe for years. We always called it stuffed meatloaf and sometimes also put broccoli in the middle. Either way, it's just a great twist on the usual meatloaf. Enjoyed by everyone!
05/23/2012
This is a really good recipe as presented. The directions are very clear. I found it somewhat bland as written, but recipes are meant to be a base, you add your personal preferences! I used bacon instead of ham and feta cheese instead of provolone! It was amazing! Thank you for the great recipe!
11/22/2008
NEEDS MORE GARLIC
12/13/2010
Hubby is so not a meatloaf eater... And I love it. The comprimise is I make it maybe 2x a year and even the kids are acquiring his tastes and beginning to pick at it. I actually did this with ground turkey, and I must say! You are on to something! There was not even a left over slice to take to work the next day.
10/19/2010
Made this meatloaf using Ground turkey instead of beef. Very tasty.
03/09/2013
I tried this recipe last fall, and it was really good. My wife is the "fussy eater" in our house and she told me "THIS is a keeper!"
07/29/2009
VERY GOOD! '09
01/09/2007
Fantastic!!! I had a half a pack of Zesty Italian salad dressing mix to use up, and I threw that in along with a few dashes of Italian seasonings. I'm sure that I almost doubled the amout of cheese, but it was a good thing that I did, as a bunch leaked out. I had it covered for the first 45 minutes, uncovered for another 45. This was SOOO good!!! Thanks a heap for a fantastic recipe!!
06/29/2009
Wanted a special meatloaf to fix for Mother's Day. This filled the bill exquisitely! Everyone at the table thought it was great!
02/09/2009
good, but needed more seasoning. will make again, but with my own meatloaf recipe.
05/16/2009
Made it for the first time. It went over great. Everyone loved it.
05/09/2008
I made this for company, a young guy who is a meatloaf connoisseur. My hubby and I both are not big fans of meatloaf...but this got rave reviews from all, even our 1-year old! The only change I made was I added Worcestershire sauce. I baked it for the hour and 15 minutes as instructed and it was perfect! Juicy and well formed. From now on, we will be eating meatloaf more often! Thanks for the awesome recipe!
03/11/2012
This is a great idea! One suggestion - I gave up using dried bread crumbs for meatloaf a long time ago. I use plain deli white bread soaked in milk. Super moist and delicious with meatloaf. simply cut the bread in 1-2" cubes, place in a 9x13, and soak with whole milk. After about 10 minutes, using your hands pick up the bread and squeeze the excess milk off and place the bread on a cuting board. Chop and add to the meat mixture with 2 eggs.
07/15/2009
We absolutely loved this! We are a new little family on our own, and really just venturing out in the kitchen. This is one recipe we are keeping!!
06/19/2009
Followed recipe exactly, but without the ham because we only eat kosher. Recipe, even without the ham, is amazing! My boyfriend LOVED it and thanked me for making it! =)
10/08/2010
Good idea for a recipe. We only use ground turkey and I used swiss instead of provolone. It does need some ind of sauce to keep moist, I did ketchup, mustard and brown sugar. I will make this again.
10/05/2010
easy and good might add a little more cheese
02/22/2009
This is a good recipe. A bit dry if cooked for the suggested time. Use a meat thermometer. The ham gets lost in the taste of the meatloaf, but overall, still good. Will make again, but with a few changes including some garlic and Montreal steak seasoning to give it more of a kick.
05/29/2008
This turned out very well! All the family liked it, even the kids.
05/07/2012
Good recipe. Turned out great. To roll it easily, just use the paper to roll it as the directions dictate. If it falls apart, just pat it back together. Make sure that the ends are sealed, just use your fingers to pat it closed. This will keep the cheese from oozing out. I put it in the fridge for an hour or so before cooking it. As others have noted, it can look pink due to the ham.
08/18/2009
This was really good except that it didn't have any sauce, so I added some homemade bbq sauce that I use with another meatloaf recipe that I have. Will definitely be making again.
01/19/2009
my boyfriend and i never really had meatloaf before and this was really enjoyable. because there are only two of us i used 1 lb, added some red pepper flakes and cooked it slowly at 320 so that it could be more moist for about a full hour. thanks for the recipe!
02/26/2009
Thought this recipe was great. I had left over ham from Christmas dinner sitting in the freezer to be eaten, so I decided this was the perfect opportunity to use it up. I added minced garlic and mushrooms (since I had TONS in the fridge that needed to be used up). I unfortunately ran out of eggs and didn't have any milk on hand, so I added a small amount of whipping cream to make the loaf more moist looking. Smeared ketchup on the top and baked. The only downside to this was that the seam of the loaf was on the top, and I baked it in a oval corning ware (with glass lid) because it didn't fit in my normal loaf pan. While it was baking, the seam burst apart. I'd recommend putting it on the bottom next time and baking in a more fitted pan. Per the suggestions of others, I covered it while baking and checked it after an hour (with thermometer)- and it was done cooking.
11/23/2008
I never try anything new on other people until I try it for myself and usually include my daughter for her opinion. I made this last night and found it easy, quick and delicious. I followed the directions exactly but I think that 1 hour and 15 minutes is too long for cooking time. The outer layer, I thought was a little crusty but inside was moist and tasty. My daughter found nothing wrong with it, ate about three pieces and even took some home with her. I will definitely make this again but will watch the cooking time a little closer.
03/15/2012
Very delicious. I used swiss and put in some picked hot peppers, so good!
10/05/2010
very good recipe....I didnt have any wax paper so used pam and some aluminum foil and my hands to roll the mixture up....also added fresh minced garlic about 3 cloves and skipped the garlic powder......used some worc. sauce about 1 tsp or so in the meatloaf mixture also placed a ketchup brown sugar glaze on top after cooking covered for 45 minutes then I uncovered the meatloaf with the glaze on top .....turned out delic.....also read other reviews and knew that it would be pink on the inside from the dye of the ham.....took 1 hr 15 minutes to cook.....my boyfriend couldnt stop complimenting on the food....will make again....made the scalloped cabbage recipe and a tomato cucumber salad with it....enjoyed it...
04/28/2011
This was wonderful. What a great twist on plain old meatloaf. I even made extra and froze it so he can make dinner when I am at work and even that turned out great.
03/28/2011
i split the meat, half pork, half beef, bake for the hour and a half. turns out great
02/21/2009
I left most of the salt out, but smeared the ham with softened Roquefort. Looks very unsuspecting until it hits your tongue.
12/29/2008
This is better than regular meatloaf!!! Killer.
11/13/2010
This was pretty good, but I liked the idea more than I liked the intial, out-of-the-oven flavor. Was better as a left-over once the flavors mingled.
01/01/2011
We liked this a lot. The same old meatloaf gets a big dull, so this was a good twist that was still hearty comfort food.
02/24/2009
Just ok, nothing special.
05/20/2010
I'm not a big fan of meatloaf but this is a really good one!
03/18/2012
I decided to try this out for a change instead of making my normal meatloaf. I was kinda underwhelmed. It was a little too dry for my liking.
06/26/2008
Very tasty recipe. The ingredients go together well, and you will wish you had made more of it!
03/20/2012
I found this to be dry, too salty, and without flavor. Can't say I'd even try again with tweaking.
03/18/2009
Great recipe! I do make a slighter larger meatloaf, mixing 2.25 lbs ground chuck and 1 lb ground pork. I find it works perfectly in a 9x13. I bake at 375 with foil on it for 45 minutes, then remove the foil, put a "topper" on it - usually BBQ sauce - then 30 more minutes uncovered. we love the smoky Provolone in this! have also thrown some finely chopped broccoli in the ham/cheese mixture. Good stuff!
12/26/2012
This was just okay for me Probably won't make again.
09/27/2010
YUM! Added a little ketsup, dried mustard & 1/8 tsp of Montreal Steak seasoning to meat mixture. Cooked for 45 mins covered with foil, then finished uncovered. Added basil leaves in with the meat/cheese layer, extra delicious.
05/19/2006
This was good. I made a few changes for the better. First.. use 1/2 beef and 1/2 ground Italian sausage..1/2 chopped bell pepper.. 1 8oz can tomato sauce mixed with 4 tbls A-1 Steak Sauce then add 1 tsp Italian seasoning.. black pepper and the garlic powder to the meat.. reserving 2 tbls of the sauce for the top. For the middle filling I used a combination of provolone and monterrey jack cheeses along with canadian ham and pepperoni. Huge hit!
06/15/2008
First of all my family hates meatloaf with a passion! But when I made this there was none left! It was even good reheated the next day for my husband's lunch. The cheese is a wonderful combination, my only caution would be to use a good quality ham in it. The cheap, thinly sliced kind would not work with this, we prefered the slightly thick cuts in it. This is one recipe I didn't try to change, a miracle for me!!!
01/01/2007
I lost a similar recipe and was pleased to find this. One key change: use white meat for the ground meat -- I use a mixture of turkey and pork. Also, it really makes the rolling go easier if you refrigerate it for an hour or more after patting it out. I serve it with a creamy honey mustard sauce. Terrific!
03/13/2012
SUPER easy and delicious! Makes great leftovers as well! I don't even like meatloaf that much, but this was quite tastey!
05/30/2012
Fast, easy and yummy!
11/04/2008
I made this recipe because i was tired of the usual meatloaf that i make and my husband loves my chicken cordon bleu. So, it seemed a nice match. And it was. I changed alittle. I reduced the amount of onion because my husband isn't a fan. I added a chopped up bell pepper so there would be more veggies. I used mozzarella cheese because that's what i had on hand. Although i do wish i had used Swiss or the Provolone. The mozzarella has nice texture but was a bit bland. I also think next time i will add some Italian bread crumbs or seasonings and maybe some tomato paste or ketcup. Although it was nice and moist. My husband had three helpings! I will definately make this again sometime.
11/19/2009
I did the same as others suggested and covered for the 1st half. Also I added brown sugar (about 1/4 c), balsamic vinegar 1Tbsp, and worcestershire sauce 1Tbsp. But, I cut the recipe in half from its origional. I also added pastrimi to the ham and used Harviti cheese instead of provolone. It was what I had but, MAN was it great! Also fresh garlic gave it the perfect touch.
12/21/2007
A nice change from the regular meatloaf. Enjoyable. Will be making it again.
11/15/2005
I tried this meatloaf last night and it was good but I think I could have added more ham and some of the cheese ran out. I put a ketchup/brown sugar glaze on it in the last 30 minutes of baking and it made it really good. My husband liked it and I would probably make it again but I would add more spices to it for more flavor.
08/03/2008
The yummiest meatloaf I have honestly ever made. I just cooked bacon first and added to mince mixture, and added chunks of cheese to mixture. put breadcrumbs and grated cheese on top.
02/10/2010
It was very good I had no problems cooking it.
03/02/2009
I made this recipe according to directions with just a bit more ham and cheese since my family loves cordon bleu. It was delicious and people fought to take the small leftover piece for lunch. Another great all recipe for me
02/12/2007
My family really enjoyed this recipe! I used double the cheese - 4 slices of provolone, and 4 slices of swiss. For the topping, I spread some honey french dressing, honey mustard and ketchup on top of the loaf, and covered it for half the cooking time with foil. It was a little on the dry side, which is probably more due to my cantankerous oven. We will definitely make it again!
12/09/2007
I use ground chicken and swiss in this recipe. Easy way to make chicken cordon bleu Family loves it!
10/01/2010
This was great! Everyone loved it .
05/29/2009
Nice change from the regular old meatloaf...will definitely put this in the meatloaf rotation.
10/20/2010
It was just okay. A little dry. Would not make again.
04/27/2009
This was very tasty. I only had swiss cheese, and it was very good with that.
05/20/2007
This is a very tasty dish. i halved the recipe, and it still made enough to easily feed 3 people. i also took a can of french onion soup and poured it over the loaf before baking to keep it moist. right before taking it out of the oven i put a couple slices of provolone on top, next time i think i'll just put more cheese inside.
11/14/2011
There were no leftovers!
04/09/2012
We did not Ike this recipe It was dry and caking that sweet flavor folks expect with meat loaf
02/23/2013
We love this recipe, just how it is, except one thing! I add bacon. I slightly precook the bacon and then wrap it around the outside of the loaf. My family goes nuts with the three different meats and oozy gooey cheese! Love it! Thanks.
03/20/2008
Hubby liked the meatloaf but said it was a little bland. And I added extra garlic, onions, and italian seasoning. Next time I will double the cheese and ham.
09/27/2010
It was good.I had two slices of pepper jack cheese and used cheddar for the rest and I cooked it in a casserole dish, it was a pretty good dish the family said but I doubt I will make it again.
05/29/2009
Made exactly as described, but found it a little dry and rubbery. Will make again with a can of cream soup of some sort, maybe mushroom. Think that will keep it just moist enough.
02/21/2003
Just fabulous! The provolone is excellent with hamburger! I halfed this recipe to feed the four of us and we still had leftovers...even my non-meat eating 5 yr old ate it. Will definately keep this one.
02/24/2009
Yummy! I made this for dinner last night with only slight changes, I used Ground Turkey in place of Beef (we don't eat ground beef) I basically made my meatloaf as I always do (which is pretty much the same as this Recipe) I added some thinly sliced green onions because I had them, and a very little ketchup & mustard! I used Deli Selects Ham and sliced Mozzarella (it's what I had). Cooked for about 45 minutes. It sliced up beautifully and my family LOVED it especially the Kids! I Served it with California Blend Veggies & an iceberg Salad! Can't wait for the leftovers!!
10/16/2005
I love meatloaf and followed this recipe to the letter, except for one addition. It took around 1 1/2 hr. to get completely done, however, I think the ham makes the ground beef appear to be not done when it really is. I also put a can of mushroom soup on top which is the only addition that I made. Everyone was being very gracious at dinner, until I said, "I don't know about you, but I don't care for this at all". They all agreed. I have been cooking for over 46 years and rarely use a recipe. So, guess I will just continue with my own, in my head, recipes in the future. Sorry, Brenda, but will not be making this again,... we all voted!! I am glad for you, however, that some others did enjoy it. It may be possible that my ground beef was too lean.
03/11/2012
I used ham cubes, muenster cheese, and the recommended thermometer. Glad I did because the inside looked "pink" from the ham. I also used the cream of mushroom soup idea. I would make this recipe again!
erskinestionowl46.blogspot.com
Source: https://www.allrecipes.com/recipe/45907/meatloaf-cordon-bleu/
0 Response to "Recipie Using Ground Ham and Beef and Cheese"
Post a Comment