roquefort meat loaf

Harned 1996
Main dish
1 Meat loaf
1 pounds Ground beef chuck
8 ounces Ground pork
8 ounces Ground veal
1 medium Yellow onion; chopped
2 cups Fresh bread crumbs
½ cup Chopped fresh Italian parsley
¼ cup Ketchup
1 tablespoon Dijon-style mustard
Eggs; beaten
1 teaspoon Dried thyme
  Salt and pepper; to taste
½ cup Light cream; scalded
8 slices Firm white bread crusts trimmed, diced
8 ounces Roquefort cheese; crumbled
Egg; lightly beaten

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.

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