Roquefort Meat Loaf

* Exported from MasterCook *

ROQUEFORT MEAT LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Cheese/Eggs
Main Dish Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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

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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