Meat Loaf: Cordon Bleu

• 2 eggs
• 1/4 cup minced parsley – divided
• 1/2 cup bread crumbs
• 2 cloves garlic – pressed
• 2 teaspoons salt*
• 1 teaspoon tarragon
• 1 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 1 bunch green onions (include green tops) – chopped
• 1 tablespoon butter
• 1 cup swiss cheese – shredded
• 2 ounces smoked ham – chopped
• 2 pounds ground bison
• 1/2 cup chicken broth

Preheat oven to 350°. Beat eggs in a large bowl. Add 2 tablespoons parsley, bread crumbs, broth, garlic, salt, tarragon, mustard, and pepper. Beat well. Mix in ground bison. Set aside. Sauté onions in butter until soft. Blend cheese, ham, remaining parsley and onions in a medium bowl. Set aside. Divide the meat mixture into two equal parts. Pat one part into the stoneware loaf pan to form a layer. Top with cheese mixture. Pat remaining meat mixture on top of cheese. Bake for 45 minutes. Remove stoneware loaf pan from oven and drain off fat. Bake an additional 30 minutes. Cool for 15 minutes in stoneware loaf pan, then remove from pan and cool completely in refrigerator. Cut into thin slices for sandwiches. May also be served hot.

8 servings