Roquefort meat loaf
1 Meat loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | 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 |
| 1 | Egg; lightly beaten | |
Directions
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.