Roquefort Meat Loaf

1. Combine the ground meats, onion, bread crumbs, parsley, ketchup, mustard, 2 eggs, thyme, salt and pepper.
2. 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.
3. Add cheese and lightly beaten egg and beat with a fork until smooth.
4. Spread the cheese mixture over the meat mixture, leaving a 1 border on all sides.
5. Using the waxed paper as an aid and starting from one short side, roll up the meat like a jelly roll.
6. Peeli back the paper as you roll.
7. Place seam side down on a foil-lined baking sheet.
8. Bakei 1 hour at 375 F. Cut into thick slices and serve immediately.
9. From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins with Sarah Leah Chase.
10. New York: Workman Publishing Company, Inc. , 1984.
11. ISBN 0-89480-831-1.
12. Pg. 372. Electronic format by Cathy Harned.