Meatloaf Cordon Bleu

2 eggs
1/4 cup parsley, divided; minced
1/2 cup bread crumbs
2 cloves garlic; pressed
2 tsp salt
1 tsp tarragon
1 tsp dry mustard
1/4 tsp ground black pepper
1 bunch green onions (include green tops); chopped
1 Tbs butter
1 cup swiss cheese; shredded
2 ounces Prosciutto or other smoked ham; chopped coarsely
2 pounds lean ground beef
1/2 cup chicken broth

Preheat oven to 350F. Beat eggs in a large bowl. Add 2 tablespoons parsley, bread crumbs, broth, garlic, salt, tarragon, mustard, and pepper. Beat well. Mix in ground beef. Set aside.

Saute onions in butter until soft. Blend cheese, ham, remaining parsely 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 the remove from pan and cool completely in refrigerator. Cut into thin slices for sandwiches. May also be served hot.

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