Roquefort Meat Loaf

Serving Size : 4
Ingredients

for prepare Roquefort Meat Loaf

:

Amount	Measure	Ingredient - Preparation Method
1	pound	ground beef chuck
8	ounces	ground pork
8	ounces	ground veal
1	medium	yellow onion - chopped
2	cups	fresh bread crumbs
1/2	cup	fresh Italian parsley - chopped
1/4	cup	ketchup
1	tablespoon	Dijon-style mustard
2		eggs - beaten
1	teaspoon	dried thyme
salt and pepper to taste roquefort meat loaf
1/2	cup	light cream - scalded
8	slices	firm white bread - - crusts trimmed,
diced roquefort meat loaf
8	ounces	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 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.

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