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Title: Roquefort Meatloaf
Yield: 1 Serving

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

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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Preparation Time: 0:00

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