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How To make Roquefort Meat Loaf
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 t 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
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. 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.
How To make Roquefort Meat Loaf's Videos
1936 Surprise Meat Roll Recipe
1936 Surprise Meat Roll Recipe - This is a pretty simple meat loaf recipe from a 1936 depression era Lea & Perrins recipe book. The meat loaf is rolled around mashed potatoes, and has a simple ingredient list, but you could dress it up a bit to suit your tastes.
Ingredients:
3 cups mashed potatoes seasoned with 1 teaspoon salt
2 lbs ground beef shank
2 teaspoons salt
2 tablespoons Lea & Perrins Sauce
1 egg, slightly beaten
Method:
Preheat oven to 375ºF
Shape mashed potatoes into a roll 4 inches in diameter.
Season meat with salt and Lea & Perrins Sauce and mix with beaten egg.
Pat abou 1/3 inch thickness on waxed paper.
Wrap meat around potato roll, pressing edges together firmly.
Remove paper.
Bake in a moderate oven (375ºF) for 30 minutes.
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DELICIOUS BLUE CHEESE SAUCE I How to make roquefort sauce for steak or pasta
Ingredients for roquefort sauce (8 portions):
✔️ roquefort or other blue cheese 150 gr / 5.3 oz
✔️ 1 shallot
✔️ optionally: dark meat stock 150 ml / 5.1 fl oz
✔️ cream 30%+ 80 ml / 2.7 fl oz
✔️ butter 40 gr / 1.4 oz
✔️ pepper
Ideas for serving: with a steak / with salmon / as a sauce for pasta
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Potato and Roquefort Cheese Bread | Delia Smith | BBC Studios
Delia Smith combines frozen rosti and roquefort cheese to make a sumptous homebaked loaf as well as revealing how her vast collection of cookbooks still provide her with inspiration. Clip taken from her series of handy recipe shortcuts using ready-made ingredients
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Roquefort and Salami Sandwich (1936) on Sandwiches of History
Back at it with the Roquefort and Salami Sandwich from 1001 Sandwiches of 1936. I typically don't like to do two recipes back to back from the same cookbook but I screwed up when filming something and here we are. While some of the recipes in here sneak in a bunch of ingredients in, thankfully, this one is pretty straightforward. And while not complex, sounds delicious. Think of it as an atonement for the Yeast Sandwich the book also contains.
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Hot Pears with Roquefort
Michel matches food with wines from Bordeux. Here he matches pears with roquefort and a Premieres Cotes de Bordeux (sweet white wine)
Jill Cooks Spinach Meatloaf
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she is going to give the the New York Time Meat and Spinach Loaf a try on your behalf, dear viewer.