Prep 20 mins
Cook 1 hr
Washington State University sells Cougar Cheese. The Viking Cheese is "a mild-flavored, semisoft cheese comparable to Monterey Jack," aged for at least four months. My wife and I are in a re-creation society and study Norse culture, and find the idea of a meatloaf stuffed with Vikings amusing.
- 1⁄4 cup minced onion
- 1 tablespoon oil
- 1 lb extra lean ground beef
- 1 egg, beaten
- 1 clove garlic, minced
- 1⁄4 cup seasoned bread crumbs
- 1 (6 ounce) can tomato paste
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1 dash pepper
- 6 slices smoked pressed ham (paper-thin)
- 4 ounces grated wsu viking cheese
- Preheat oven to 375 degrees F.
- Saute the onion in oil over medium heat until soft, about 7 minutes; set aside.
- In a large bowl, combine the beef, egg, garlic, bread crumbs, tomato paste, oregano, salt, and pepper.
- Add the cooked onion to the meat mixture.
- Turn out on a sheet of aluminum foil; flatten with fingers into a 6x9-inch rectangle about 1/2-inch thick.
- Lay the ham slices on the meat mixture, keeping them about 1 inch from edge.
- Spread the grated Viking cheese on the ham, then use the foil to carefully fold the meat mixture over the ham and cheese, closing all openings.
- Transfer the layered loaf into a greased 3 1/2 x 7 1/2 inch loaf pan and bake for 1 hour at 325 degrees F.
- Drain off the drippings and let set for 10 minutes before serving.