This has a few more ingredients than some of my other meatloaf recipes. If you find it is too “finicky” for your taste, try just adding shredded cheese and ham in the middle of your usual meatloaf recipe.
- 2 lb ground beef
- 2 eggs
- 1/4 cup minced parsley
- 1/4 cup bread crumbs
- 1/2 cup chicken broth
- 2 cloves garlic, pressed
- 2 tsp salt
- 1 tsp tarragon
- 1 tsp dry mustard
- 1/4 tsp ground black pepper
- 1 bunch green onions, chopped
- 1 tbsp butter
- 1 cup shredded swiss cheese
- 2 oz prosciutto, chopped coarse (or use ham)
Preheat the oven to 350°F. In a large bowl or blender, combine the eggs, half of the parsley, the bread crumbs, broth, garlic, salt, tarragon, mustard and the pepper. Blend well. Mix into the ground beef and set this aside. This is the regular meatloaf part.
Now, sauté the green onions in the butter until soft. Blend the cheese, ham and the rest of the parsley in with the onions.
Divide the meatloaf mix in half. Pat half of it into a loaf pan. Put the onion mixture in the middle, then put the rest of the meatloaf on top.
Bake the meatloaf for 45 minutes and then drain off the fat. Bake it for an additional 30 minutes. Cool for 15 minutes before serving.