Roquefort Meat Loaf Recipe
Yield: 1 Meat loafRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef chuck,
8 ounce: Ground pork,
8 ounce: Ground veal,
1 medium: Yellow onion, chopped
2 cup: Fresh bread crumbs,
1/2 cup: Chopped fresh Italian parsley,
1/4 cup: Ketchup,
1 tbsp: Dijon-style mustard,
2: Eggs, beaten
1 tsp: Dried thyme,
Salt and pepper, to taste
1/2 cup: Light cream, scalded
8 slice: Firm white bread, crusts trimmed, diced
8 ounce: Roquefort cheese, crumbled
1: Egg, lightly beaten
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.
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.
Source from luhu.jp
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.
Source from luhu.jp