Best Swiss Meatloaf Roll Oamc Recipes

SWISS MEATLOAF ROLL - OAMC

Steps:

• Mix the first 9 ingredients together until well mixed.
• Shape into 4 loaves.
• Flatten each loaf on waxed paper and shape into a rectangle.
• Cover each rectangle with 2 pieces of swiss cheese.
• Roll up as for a jelly roll.
• Cover each loaf with an 8 oz can of tomato sauce (you can spice this up if you want).
• Freeze.
• To Serve, defrost and bake at 350F for 45 minutes or until done.

SWISS MEATLOAF

Steps:

• Preheat oven to 350°F Beat the egg in a large bowl, add sage, salt and pepper and mix. Add beef, cracker crumbs, 1/2 cup cheese and the onion.
• Blend.
• Form into a loaf and place in a 2 quart loaf pan. Arrange bacon on top of loaf.
• Bake for 40 minutes. Sprinkle the remaining cheese on top and bake 10 minutes longer.

MEATLOAF ROLL

Steps:

• To make tomato sauce, heat olive oil in a saucepan over medium-low heat; cook and stir the onion, green pepper, and celery in the hot oil until the onion is soft, about 5 minutes. Pour the undrained whole tomatoes, tomato sauce, 1 1/2 teaspoons Italian seasoning, sugar, oregano, 3/4 teaspoon garlic powder, Worcestershire sauce, and water into a blender and blend until smooth. Pour the tomato mixture into the saucepan and simmer over low heat for 1 1/2 hours, stirring occasionally. Stir in 1/4 cup parsley. Set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together the ground beef, bread crumbs, 1 teaspoon garlic powder, Creole seasoning, cayenne pepper, and salt until the mixture is thoroughly combined; spread into the bottom of the prepared baking dish.
• Scatter the mozzarella cheese over the meat; spread 1/4 cup of the sauce over the cheese. Sprinkle the sauce with 1/4 cup chopped parsley and 2 teaspoons of Italian seasoning. Pick up one end of the meat layer (short side), and gently roll the meat around the filling. Reposition the meat roll in the center of the dish, and pour the remaining tomato sauce over the roll.
• Bake in the preheated oven until the roll is no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

HEALTHY MEATLOAF & MEATBALLS WITH GRAVY OAMC

Steps:

• Position oven racks near the center of the oven to allow room for the two pans.
• Preheat oven to 450°F Line 2 jelly roll pans (low-sided baking pans) with foil; spray with a cooking oil spray, such as Pam.
• In a large bowl, combine the meats, eggs, soup mix, breadcrumbs and milk. Make sure it's very well mixed - you don't want to see streaks of turkey or beef. A stand mixer with a paddle blade on low speed makes quick work of it.
• At this point, you can form the meat mixture into one meatloaf and meatballs as I do, or all meatballs or two meatloaves as you wish. Meatloaf should be formed directly on a jelly roll pan. Shape it into an oval about 3" high. Please don't use a loaf pan. Cooking it in a loaf pan will result in a steamed texture. Cooking it in an open pan will allow a nice brown crust to form.
• Spray top and sides of meatloaf with Pam.
• Put meatloaf into the oven and REDUCE oven temperature to 375°F Bake 45 - 60 minutes. Test for doneness with thermometer - 160°F.
• Remember, this contains poultry, it MUST be well done. When done, remove to a platter, slice and serve with gravy. To freeze, slice, allow to cool and wrap individual slices airtight. Thaw before re-heating.
• While the meatloaf starts cooking, form the rest of the meat mixture into 1" meatballs. A small ice cream style scoop works well and makes uniform sized balls. Place the balls on a jelly roll pan. Spray meatballs with Pam and bake 30 - 40 minutes, turning after 20 minutes. Test for doneness (160F). Freeze meatballs on the pan, after they are frozen, remove to a ziptop freezer bag.
• To serve, combine gravy ingredients in a large saucepan. Bring to a boil, reduce to a simmer. Bring a large pot of water to a boil, add frozen meatballs and simmer for 7-10 minutes, then drain and add to gravy. Good with noodles.

SALSA MEATLOAF (OAMC)

Steps:

• Mix ingredients for loaf together and place in a loaf pan.
• Bake at 350 degrees for 45 minutes or until almost done.
• Top loaf with sauce and bake 10-15 minutes longer.
• ** for OAMC: complete steps 1 & 2 but bake until done. Defrost overnight, top with sauce and then bake at 350 degrees for 20 minutes or until sauce bubbles. OR bake from frozen for 1 hour at 350 degrees, top with sauce and then bake for 30 minutes or longer until sauce bubbles.**

SWISS CHEESE MEAT LOAF

Steps:

• In a skillet, cook bacon over medium heat for 2 minutes on each side or until cooked but not crisp. Drain on a paper towel; set aside. , In a bowl, combine the egg, crackers, 4 tablespoons cheese, onion, garlic, salt, sage and pepper. Crumble beef over mixture and mix well. Shape into a loaf and place in a greased 5-3/4x3x2-in. loaf pan. Place bacon pieces over top. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese; bake 2-4 minutes longer or until a thermometer reads 160° and cheese is melted.

SWISS LOAF (A MEATLOAF BY PEG BRACKEN)

Steps:

• MIx ingredients together in the order they're given. Press into a greased loaf pan. Bake uncovered at 350 F for 1-1 1/2 hour.

HAM-BEAN SCALLOP (OAMC)

Steps:

• Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
• Allow enough extra wrap to fold over top.
• Use one pan for each six servings or one-fourth of the recipe.
• Do not line pans for food to be served without freezing.
• Add beans to boiling water; return to boiling.
• Boil beans 2 minutes;then soak beans 1 hour (or overnight, if preferred).
• Add salt to beans.
• Cook beans slowly until tender, about 1 1/2 hours.
• Drain; save cooking liquid.
• Cook onion and green pepper in fat about 5 minutes, stirring occasionally.
• Stir in flour and mustard.
• Add enough milk to the reserved bean liquid to make 1 1/2 quarts.
• Add the bean liquid and milk slowly to the vegetable mixture.
• Cook until thickened, stirring constantly.
• Stir in beans, cheese, and ham.
• Pour one-fourth of mixture into each baking pan.
• Pack food tightly to avoid air pockets.
• TO SERVE WITHOUT FREEZING: Preheat oven to 375F.
• (moderate).
• Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan which will not be frozen.
• Sprinkle topping over bean mixture in baking pan.
• Bake 30 minutes or until crumbs are lightly browned.
• TO FREEZE: Cool for 30 minutes at room temperature.
• Complete wrapping by pulling paper up over top of food.
• Put edges of wrap together and fold several times so paper lies directly on top of food.
• Fold ends of freezer wrap over the top and seal with freezer tape.
• Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
• Freeze immediately for 10 to 12 hours before removing packages from the pans.
• TO HEAT FROZEN FOOD: Preheat oven to 375F.
• Remove freezer wrap.
• Place food in baking pan.
• Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan.
• Sprinkle topping over bean mixture in baking pan.
• Bake 1 1/2 hours or until edges are bubbly, crumbs are lightly browned, and center is hot.

BACON MUSHROOM SWISS MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
• In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
• Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.