Ingredients:
2 Pounds Of Lean Ground Beef Steaks
1 Cup Of Edward & Sons Organic Lightly Salted Breadcrumbs
1 Small Minced Vidalia Onion
2 Fresh Large Beaten Eggs
1/8 Teaspoon Of Sylvia's Pure Garlic Powder
1 Teaspoon Of Medium Ground Sea Salt
1 Teaspoon Of Coarse Grind Organic Black Pepper
4 Ounces Of Thinly Sliced Fully Cooked Honey Glazed Smoked Ham
4 Ounces Of Fresh Sliced Provolone Cheese
1/4 Teaspoon Of Tabasco Smoked Chipotle Pepper Sauce
Information:
Serving Size 8
398 Calories Per Serving
21 Grams Of Fat
Cooking Directions:
Get ready for some French style meatloaf. This recipe is one of my favorites, and I know you and your family will just love it. To begin, preheat your oven to 350 degrees Fahrenheit, or roughly 175 degrees Celsius. Next take out a large mixing bowl, and add in the lean ground beef steaks, Edward & Sons Organic Lightly Salted Breadcrumbs, the teaspoon of Tabasco Smoked Chipotle Pepper Sauce, two fresh large beaten eggs, and the minced Vidalia onion. Roll up your sleeves if you have them, clean and sterilize your hands, and then manually mix up the ingredients. Really get those bread crumbs and onions spread out and soaked into the meat, same goes with the teaspoon of Tabasco smoked chipotle pepper sauce. Once it's all mixed up well, season the loaf with Sylvia's Pure Garlic Powder, the medium ground sea salt, and the coarse grind organic black pepper. Again repeat the mixing process, really focusing on getting those seasonings well mixed into and absorbed by the loaf. Once you are done there, lay out a large piece of waxed paper on the counter, and then flatten the meatloaf on it to about half an inch thick. Next up evenly lay on the thinly sliced fully cooked honey glazed smoked ham, and then lay on the fresh sliced provolone cheese to cover the ham. Now take the edge of the waxed paper, and roll up the flattened meatloaf into an oval shaped meat log. Next remove the waxed paper, seal off the seam, and then place the meatloaf into a baking pan. Bake it for one hour and fifteen minutes, or until there is no more pink left in the meat. I served this fine meal with Kraft Macaroni and Cheese boiled asparagus, and a glass of Val de Sil 2006 Montenovo Godello White Wine.
