| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Beef, Cheese/eggs, Harned 1996, Main dish, Pork |
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 |
|
|
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can fool yourself. You can never fool God”