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Title: Roquefort Meat Loaf
Yield: 1 Meat Loaf

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
      1    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

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 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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