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.

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    " It was excellent "
    minitindel ate it and said...
    what can i say another good one grizz
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