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Title: Roquefort Meatloaf
Categories: Meat Dairy Main
Yield: 1 Meat loaf
| 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 | ts | 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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