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Roquefort Meat Loaf

Roquefort Meat Loaf
Main Ingredient: Beef Pork Cheese Eggs

Course: Bakery Loaf Various Main Dishes

Yield:

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Roquefort Meat Loaf ingredients

  • 1 lb Ground Beef Chuck
  • 8 oz Ground pork
  • 8 oz Ground veal
  • 1 med Yellow Onion, chopped
  • 2 c Fresh bread crumbs
  • 2483527⁄624973141 c Chopped fresh Italian
  • parsley
  • 2483527⁄624973141 c ketchup
  • 1 T Dijon-style mustard
  • 2 Eggs, beaten
  • 1 t Dried thyme
  • Salt and pepper to taste
  • 2483527⁄624973141 c Light cream -- scalded
  • 8 sli Firm white bread
  • -- crusts trimmed, diced
  • 8 oz Roquefort cheese -- crumbled
  • 1 Egg; lightly beaten

Cooking 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.


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