Ham And Swiss Loaf Recipes

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QUICK AND EASY SICILIAN MEATLOAF



Quick and Easy Sicilian Meatloaf image

I tried this recipe years ago when I first started cooking. It's been a constant hit since then and is virtually foolproof. Unlike regular meatloaf, this one stays juicy and tender with excellent flavor. Serve with garlic mashed potatoes and steamed carrots for an old fashioned comfort food dinner.

Provided by BKlein

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 14

1 ½ pounds lean ground beef
½ cup dry bread crumbs
1 (1 ounce) package dry onion soup mix
¼ cup barbecue sauce
1 clove garlic, minced
1 egg
1 tablespoon all-purpose flour
ground black pepper to taste
8 thin slices deli ham, or as needed
1 cup shredded Swiss cheese, or as needed
¼ cup ketchup
1 teaspoon mustard
1 tablespoon brown sugar
1 dash soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lay a 24-inch long sheet of parchment paper down on a work surface.
  • Mix together the ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper in a bowl until well combined. Place the meat mixture down on the piece of parchment paper, and pat it into a rectangle shape about 10x16 inches. Lay deli ham slices down on the meat, keeping a 1-inch margin around all sides of the rectangle. Sprinkle Swiss cheese over the ham. Carefully lift up the short edge of the meat square with the parchment paper, and gently nudge and roll up the meat. Seal the edges and ends well. Place the meat roll into a 9x13-inch baking dish.
  • Bake in the preheated oven for 45 minutes.
  • While the roll is cooking, mix together ketchup, mustard, brown sugar, and soy sauce, stirring until sugar has dissolved. Remove the roll from the oven, and spread the ketchup mixture over the roll. Return to the oven for 15 more minutes.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 20.9 g, Cholesterol 135.7 mg, Fat 22.4 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 9.8 g, Sodium 1064.5 mg, Sugar 8.3 g

HAM AND SWISS BRUNCH BAKE



Ham and Swiss Brunch Bake image

Brunch for a bunch? Serve your bunch ham and cheese sandwiches that magically turn into a tasty egg bake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h

Yield 10

Number Of Ingredients 10

1 loaf (1 lb) French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 oz thinly sliced cooked ham
8 oz thinly sliced Swiss cheese
4 eggs
2 cups milk
1/4 cup grated Parmesan cheese
1/4 cup Progresso™ plain bread crumbs
2 tablespoons chopped fresh parsley
3 tablespoons butter or margarine, melted

Steps:

  • In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of the bread slices, overlapping as needed. Brush bread in dish with mustard. Top evenly with ham and Swiss cheese, overlapping as needed. Top with remaining bread slices, arranging them over first layer of bread slices to make sandwiches.
  • In medium bowl, beat eggs and milk with wire whisk until well blended. Carefully pour over sandwiches. Cover; refrigerate at least 1 hour but no longer than 12 hours.
  • Meanwhile, in small bowl, mix Parmesan cheese, bread crumbs, parsley and butter. Set aside.
  • Heat oven to 375°F. Sprinkle crumb topping over casserole. Bake uncovered 30 to 35 minutes or until sandwiches are puffed and golden brown.

Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 135 mg, Fiber 1 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 0 g

MEATLOAF CORDON BLEU



Meatloaf Cordon Bleu image

This is a recipe that my grandmother handed down to me and now it is a family favorite! My kids love it as well as everyone that has tried it.

Provided by BLEMBO

Categories     Main Dish Recipes     Meatloaf Recipes     Stuffed Meatloaf Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

2 pounds extra-lean ground beef
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
⅛ teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces provolone cheese, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
  • Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

Nutrition Facts : Calories 376 calories, Carbohydrate 11.4 g, Cholesterol 147.9 mg, Fat 20.9 g, Fiber 0.7 g, Protein 33.6 g, SaturatedFat 8.7 g, Sodium 877.7 mg, Sugar 1.1 g

HAM AND SWISS BRAID



Ham and Swiss Braid image

This is a family favorite I've made many times through the years. I'm in the process of making a cookbook for my children and relatives, and this recipe will definitely be in it.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 11

4 cups all-purpose flour
2 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1/2 teaspoon salt
1 cup water
1/4 cup Dijon mustard
2 tablespoons butter
1 pound thinly sliced deli ham
1 cup shredded Swiss cheese
1/2 cup chopped dill pickles
1 large egg, lightly beaten

Steps:

  • In a bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat water, mustard and butter to 120°-130°. Add to flour mixture. Stir in enough remaining flour to form a soft dough (dough will be stiff). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes., Roll dough into a 14x12-in. rectangle on a greased baking sheet. Arrange half of the ham over dough. Top with cheese, pickles and remaining ham. , On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 15 minutes., Brush with egg. Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

Nutrition Facts :

GRILLED HAM AND CHEESE PULL-APART SANDWICH LOAF



Grilled Ham and Cheese Pull-Apart Sandwich Loaf image

Assembled in minutes, this sandwich is ready to be toasted on the grill or the campfire.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 40m

Yield 6

Number Of Ingredients 5

1 loaf Italian bread (10 to 12 inches)
3 tablespoons butter or margarine, softened
1 tablespoon spicy brown or country-style Dijon mustard
6 slices (1 oz each) Swiss cheese
3/4 lb thinly sliced fully cooked ham

Steps:

  • Heat gas or charcoal grill. Spray 25x18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
  • Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
  • Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 1250 mg, Sugar 0 g, TransFat 1 g

TWO-CHEESE AND HAM FRENCH LOAF



Two-Cheese and Ham French Loaf image

Swiss and Cheddar cheeses team up in this loaf-based ham sandwich that feeds six.

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 6

1 loaf (1 lb) French bread
1/4 cup honey mustard
8 slices (3/4 to 1 oz each) Swiss cheese
8 slices (3/4 to 1 oz each) Cheddar cheese
1/4 lb thinly sliced cooked ham
3/4 cup strawberry or raspberry preserves

Steps:

  • Heat oven to 375°F. Cut 30x18-inch sheet of heavy-duty foil. Cut French bread in half horizontally. Spread cut sides of bread halves with honey mustard. Place bottom half of bread on foil.
  • Layer Swiss and Cheddar cheeses, and ham evenly on bottom half of bread. Cover with top half of bread. Wrap tightly in foil using double-fold seals.
  • Bake 30 to 35 minutes or until cheeses are melted and loaf is thoroughly heated.
  • Carefully unwrap loaf to allow steam to escape. Cut loaf into 6 pieces; serve with preserves for dipping.

Nutrition Facts : Calories 560, Carbohydrate 68 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 22 g, TransFat 1 g

MA'S HAM AND SWISS CHEESE MEATLOAF



Ma's ham and swiss cheese meatloaf image

I have never known anyone to make meatloaf like my "ma". Everyone that tries it asks for the recipe and its very easy! I would describe making it like a "jellyroll of ham and cheese" yum!

Provided by Danielle Matthews

Categories     Meatloafs

Time 2h

Number Of Ingredients 9

1 egg
1 c italian seasoned breadcrumbs
4 dash(es) worstershire sauce
2 lb ground beef
1 lb ground sausage
1/4 c parmesan cheese
3/4 lb tavern smoked ham, deli
3/4 lb swiss cheese, deli
salt and pepper to taste

Steps:

  • 1. Preheat oven at 350 degress farhenheit.
  • 2. Mix egg, breadcrumbs, beef,sausage, worstershire sauce, parmesan cheese and salt in pepper in large bowl. Just as if making regular meatloaf.
  • 3. When everything is mixed well, lay out a long piece of tinfoil and lay out the meat in a rectangle shape onto the foil as close to the right end of the foil as possible.
  • 4. Take your ham and layer it onto the meat and repeat with the swiss cheese until it is all used.
  • 5. Take end of foil and start rolling the meatloaf as if you were making a jellyroll.
  • 6. Take your spiraled meatloaf and put into baking pan.
  • 7. Cover with foil and bake for 1 and a half hours.

MUSHROOM SWISS MEATLOAF



Mushroom Swiss Meatloaf image

Provided by Gina Luker

Number Of Ingredients 9

2 pounds ground beef
½ onion (diced)
1 pound mushrooms (fresh, diced very fine )
1 pack brown gravy mix
4 - 5 slices Swiss cheese slices (deli, not processed)
1 teaspoons garlic (minced )
2 eggs (beaten)
1 cup panko bread crumbs
2 tablespoons butter

Steps:

  • Preheat the oven to 350 1.
  • In a fry pan, begin to sauté the mushrooms in the butter, over med high heat. Add salt to help draw out the water from the mushrooms. The goal here is to remove as much liquid from the mushrooms as possible. Half the way through sautéing the mushrooms, add the onions.
  • Add the garlic. Careful not to add the garlic at the beginning as it may burn and become bitter.
  • When the mushrooms have wilted and reduced, remove from the pan and allow to cool.
  • Prepare the gravy mix according to the package directions and set aside.
  • In a large bowl, combine the hamburger, eggs, and panko. Mix REALLY well.
  • Add the ½ of the cooled mushroom and onion mix.
  • Pack the meatloaf mix into an 8x8 cake pan lined with parchment paper. (or choose any other baking dish you prefer. You can use a loaf pan, but keep in mind to adjust the cooking time as it will be considerably thicker and take longer to roast.) Pack the mixture in, and then turn it out onto a parchment lined baking sheet to hold its shape.
  • Bake the meatloaf for approximately 1 hour. Be sure to check the temperature with a thermometer, as the cooking time may need to be adjusted according to the thickness of the loaf. Always be safe and cook the loaf to an internal temperature of 160F.
  • 15 minutes before the cooking time is complete, take the remaining mushroom and onion mixture and mix it with 2 - 3 tablespoons of the gravy mixture. The consistency should be thick, spreadable, but not runny.
  • Spread this mixture over the top of the meatloaf evenly and then top that with the 4 - 5 slices of Swiss cheese. Overlap them to make them fit over the top of the loaf if you need to.
  • Continue roasting the meatloaf until the cheese has melted.
  • Remove from the oven and let rest 5 minutes. Slice to serve and use the remaining prepared gravy to top the meatloaf.

HAM & CHEESE STUFFED MEATLOAF



Ham & Cheese Stuffed Meatloaf image

An easy to prepare meatloaf that is a little different, even my NON-eating meatloaf daughter WILL eat this one. Very easy to prepare, great leftover for sandwiches.

Provided by axxo3846

Categories     Meat

Time 1h20m

Yield 1 meatloaf

Number Of Ingredients 10

2 lbs ground meatloaf mixture (veal, beef and pork)
2 eggs
1/2 cup seasoned bread crumbs
1 cup vegetable juice cocktail
1 teaspoon parsley
1/4 teaspoon black pepper
1/2 teaspoon salt
2 small onions, minced
8 slices boiled ham
1/2 lb grated mozzarella cheese

Steps:

  • Combine all ingredients except cheese and ham.
  • Flatten meat mixture on foil-lined jelly roll pan.
  • Place ham slices evenly on top of meat mixture, sprinkle with grated cheese.
  • Holding one end of the foil, roll up meat like a jelly roll.
  • Remove foil, slide meat roll to center of pan, pat seams closed.
  • Bake at 350 for 1 hour.
  • Remove from oven, and allow to sit in a warm spot for five minutes before slicing.

HAM AND SWISS LOAF



Ham and Swiss Loaf image

I found this recipe in a magazine years ago and lost it! I just found it again on the Fleischmann's website! It's delicious! The bread part could probably be adapted to a bread machine, although I have not tried to yet. Please let me know if you do!

Provided by Normaone

Categories     Yeast Breads

Time 1h15m

Yield 1 large loaf

Number Of Ingredients 12

3 1/2-4 cups all-purpose flour
2 packages fast rising yeast
2 tablespoons sugar
1/4 teaspoon salt
1 cup very warm water (120-130^ F)
1/4 cup prepared mustard
2 tablespoons butter
3 cups chopped cooked ham (about 1 pound)
1 cup grated swiss cheese (4oz)
1 (4 ounce) jar diced pimentos, well drained
3/4 cup diced dill pickle
1 egg, slightly beaten

Steps:

  • In a large bowl, combine 1+1/2 cups flour, undissolved yeast, sugar and salt.
  • Stir warm water, mustard and butter into dry ingredients.
  • Stir in enough remaining flour to make a soft dough.
  • Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
  • Cover, let rest on floured surface 10 minutes.
  • On lightly floured surface, roll dough to 15 x 10 inch rectangle.
  • Transfer to greased baking sheet.
  • Sprinkle ham, cheese, pimientos, and pickles lengthwise over the center third of dough.
  • with a sharp knife, make cuts from filling to dough edges at 1 inch intervals along sides of filling.
  • Alternating sides, fold strips at an angle across filling.
  • Cover loaf; let rise in warm, draft-free place until almost double in size, about 20 to 40 minutes.
  • Brush loaf with egg.
  • Bake at 375^ F for 35 minutes or until done.
  • Remove from sheet to wire rack.
  • Serve warm.
  • Refrigerate leftovers: reheat to serve.

Nutrition Facts : Calories 3611.1, Fat 136.8, SaturatedFat 62.5, Cholesterol 752.6, Sodium 3376.6, Carbohydrate 385.7, Fiber 20.2, Sugar 37, Protein 199.2

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