Roquefort meat loaf
Yield: 1 Meat loaf
Ingredients:
- 1 lb Ground beef chuck
- 8 oz Ground pork
- 8 oz Ground veal
- 1 md Yellow onion; chopped
- 2 c Fresh bread crumbs
- 1/2 c Chopped fresh Italian -parsley
- 1/4 c Ketchup
- 1 tb Dijon-style mustard
- 2 Eggs; beaten
- 1 ts Dried thyme Salt and pepper; to taste
- 1/2 c Light cream; scalded
- 8 sl Firm white bread -- crusts trimmed diced
- 8 oz Roquefort cheese; crumbled
- 1 Egg; lightly beaten
Instructions:
Combine the ground meats onion bread crumbs parsley ketchup mustard 2 eggs thyme salt and pepper. Spread the mixture out on a large piece of waxed paper or parchment paper into a rectangle about 15 x 12". Pour scalded cream over the bread in a medium size bowl and mix well. Add cheese and lightly beaten egg and beat with a fork until smooth. Spread the cheese mixture over the meat mixture leaving a 1" border on all sides. Using the waxed paper as an aid and starting from one short side roll up the meat like a jelly roll. Peel back the paper as you roll. Place seam side down on a foil-lined baking sheet. Bake 1 hour at 375 F. Cut into thick slices and serve immediately. Yield: 6 to 8 servings. From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins with Sarah Leah Chase. New York: Workman Publishing Company Inc. 1984. ISBN 0-89480-831-1. Pg. 372. Electronic format by Cathy Harned.
