Roquefort Meat Loaf

Recipe Ingredients

1 lb	454g / 16oz	Ground beef chuck
8 oz	227g	Ground pork
8 oz	227g	Ground veal
1 oz	28g	Yellow onion - chopped (medium)
2 cups	292g / 10oz	Fresh bread crumbs
1/2 cup	73g / 2.6oz	Fresh Italian parsley - chopped
1/4 cup	59ml	Ketchup
1 tablespoon	15ml	Dijon-style mustard
2		Eggs - beaten
1 teaspoon	5ml	Dried thyme
		Salt and pepper - to taste
1/2 cup	118ml	Light cream - scalded
8		Firm white bread - - crusts trimmed, diced
8 oz	227g	Roquefort cheese - crumbled
1		Egg - lightly beaten

Recipe Instructions

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 375F. Cut into thick slices and serve immediately.

From "The Silver Palate Good Times Cookbook" by Julee Rosso and Sheila Lukins with Sarah Leah Chase.

Source:
Brenda Beach (Rooby)

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