Main Dishes:

Pineapple Swiss Loaf

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I created this recipe back in the 70s for entry in a beef cook-off contest. I made so many of them to get it just right that I had to start taking them to my neighbors. Years later, it's still a family favorite.

Ingredients

2 eggs, beaten
2 teaspoons salt
1 heaping tablespoon parsley
1 cup cottage cheese
2 pounds extra lean ground beef
3/4 cup cracker crumbs
20 ounces crushed pineapple, drained, save 1 tablespoon
6 ounces sliced Swiss cheese
1 egg white
1 tablespoon honey

Instructions

Preheat oven to 350 degrees. Mix first 4 ingredients, add to ground beef and mix well, then add cracker crumbs; mix just until evenly distributed. Place mixture on long piece of aluminum foil and press firmly into a 10x12-inch rectangle. Put the drained pineapple on meat, leaving a 1-inch margin on all sides. Cover pineapple with Swiss cheese. Starting with the 10-inch side, carefully roll the meat, using the foil to help. Press to seal seams and ends; check entire loaf for cracks. Place seam side down in a 9x13-inch pan. Lightly beat the egg white, pineapple juice and honey and rub all over top ends and sides of loaf (you won't need to use all of it). Bake at 350 degrees for 1 hour 10 minutes. Let sit at least 5 minutes before serving. Serves 8.

Susan Pemp
Rock Island