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Roquefort Meat Loaf



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Roquefort Meat Loaf

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.



Ingredients:

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

Serves:

1 Meat loaf

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