Rosemary Meatloaf with Roquefort
From grizzlybear 16 years agoIngredients
- 1/2 lb. ground beef chuck shopping list
- 4 ozs ground pork shopping list
- 4 ozs ground veal shopping list
- 1/2 med. yellow onion chopped shopping list
- 1 cup bread crumbs shopping list
- 1/4 cup chopped Italian parsley shopping list
- 1/8 cup ketchup shopping list
- 1/2 TB Dijon style mustard shopping list
- 1 beaten egg shopping list
- 1/2 tsp dried thyme shopping list
- 20 rosemary needles diced shopping list
- salt and pepper to taste, (rosemary needles, lettuce, and cherry tomatoes for garnish if desired) shopping list
- Roquefort Meatloaf Dressing #1 shopping list
- 1/4 lb. Roquefort cheese at room temperature shopping list
- 8 ozs cream cheese cut into pcs at room temperature shopping list
- 1/2 tsp mince garlic shopping list
- 3/4 tsp Worchestershire sauce shopping list
- 3/4 tsp Tabasco sauce. shopping list
- Use an electric mixer or fork to beat the Roquefort in a med bowl until smooth. Gradually beat in the cream cheese and remaining ingredients. shopping list
- Roquefort Meatloaf Dressing #2 shopping list
- 1/4 lb. Roquefort cheese shopping list
- 4 TBs of soft butter shopping list
- 1/2 TB minced green onion or yellow onion shopping list
- 1 TB minced celery shopping list
- pinch of cayenne, dash of ground crushed red pepper shopping list
- 1/2TB - 1 TB cognac to taste shopping list
- The celery should be softened ahead of time by microwaving it in some water (to cover) for a short while. Crush cheese in a bowl and blend with butter into a paste. Whip in onions, seasonings, celery, and cognac till smooth. shopping list
- Prepare the dressing(s) ahead of time and refrigerate. shopping list
How to make it
- For the meatloaf, combine ground meats, bread crumbs, parsley, ketchup, mustard, egg, thyme, chopped rosemary, and salt and pepper to taste. Soften the chopped onion by microwaving in some water to cover, for 5 - 10 minutes until translucent. Then drain and add. Mix all ingredients thoroughly.
- Mixture should be moist; add water if necessary to make it so. Spread mixture onto a greased bake pan into approx 12" by 7" neat rectangle.
- Preheat oven to 350 degrees. Bake the meat 35 - 45 minutes.
- Remove from oven and cut 6 rectangular-shaped portions from this pan. A crisp edge can be obtained using a cleaver. Two 2 1/2" by 3 1/2" rectangles look attractive upon lettuce leaves, placed in the center of a plate.
- A rounded dollop of refrigerated (cold) dressing placed alongside on the plate is sufficient for this size meal. The roquefort dressing is meant for the meatloaf, not the salad. Roquefort is particularly pungent and should not overwhelm the guests if used in this way.
- Note: Use caution because a little bit of Roquefort cheese goes a long way.
People Who Like This Dish 1
- minitindel THE HEART OF THE WINE COUNTRY, CA
- grizzlybear CA
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Reviewed by 1 people-
what can i say another good one grizz
minitindel in THE HEART OF THE WINE COUNTRY loved it
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