Viking Stuffed Meatloaf

Steingrim's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• ¼ cup minced onion
• 1 tablespoon oil
• 1 lb extra lean ground beef
• 1 egg , beaten
• 1 clove garlic , minced
• ¼ cup seasoned bread crumbs
• 1 (6 ounce) can tomato paste
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• 1 dash pepper
• 6 slices smoked pressed ham (paper-thin)
• 4 ounces grated wsu viking cheese

Directions:

1. Preheat oven to 375 degrees F.
2. Saute the onion in oil over medium heat until soft, about 7 minutes; set aside.
3. In a large bowl, combine the beef, egg, garlic, bread crumbs, tomato paste, oregano, salt, and pepper.
4. Add the cooked onion to the meat mixture.
5. Turn out on a sheet of aluminum foil; flatten with fingers into a 6x9-inch rectangle about 1/2-inch thick.
6. Lay the ham slices on the meat mixture, keeping them about 1 inch from edge.
7. 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.
8. 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.
9. Drain off the drippings and let set for 10 minutes before serving.