Meatloaf Cordon Bleu
(Bonnie Andrews)

Note:  Bonnie said that she usually adds more ham and cheese and sometimes sprinkles some crumbly bleu cheese on before she rolls it up.  She also has topped the meat off with strips of bacon to keep it moist on top.  Cella used aluminum foil to pat meat out and roll up.  Then I placed the foil and all in a large bread pan and baked it.  I then used the foil to lift the meat out to slice.  Easy.

1 large egg, beaten
1 envelope (1.5-oz.) meat loaf seasoning mix
1/2 cup tomato sauce
2 cups soft bread crumbs
2 pounds of lean ground beef
8 thin slices fully cooked ham
8 thin slices Swiss cheese
4-oz. can sliced mushrooms, drained

In a large bowl, mix together egg, meatloaf seasoning, tomato sauce, and bread crumbs.  Add ground beef and mix well.  Lay out a piece of waxed paper or saran wrap.  Pat meat mixture onto the wrap into a 9x18-inch rectangle.  Top meat with ham, cheese, and mushrooms.  Using the wrap to aid you, roll the rectangle, jelly-roll style, starting from the narrow end.  Pinch edges to seal and place seam side down in a shallow baking pan.  Bake at 350 degree for an hour, or until no pink remains.