Rosemary Meatloaf with Roquefort

Recipe courtesy of wrysmyguy

1/2 lb. ground beef chuck,

4 ozs. ground pork

4 ozs. ground veal

1/2 med. yellow onion chopped,

1 cup bread crumbs

1/4 cup chopped Italian parsley,

1/8 cup ketchup

1/2 TB Dijon style mustard,

1 beaten egg,

1/2 tsp dried thyme,

Salt and pepper to taste,

Roquefort Meatloaf Dressing

1/4 lb. Roquefort cheese at room temperature

8 ozs. cream cheese cut into pieces at room temperature

1/2 tsp minced garlic

3/4 tsp Worcestershire sauce

3/4 tsp Tabasco sauce

Use an electric mixer or fork to beat the Roquefort in a medium bowl until smooth. Gradually beat in the cream cheese and remaining ingredients.

Prepare the dressing ahead of time and refrigerate.

DIRECTIONS:

For the meatloaf, combine ground meats, bread crumbs, parsley, ketchup, mustard, egg, thyme, 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 to the meat mixture. Mix all ingredients thoroughly. Mixture should be moist; add water if necessary to make it so. Spread mixture onto a greased baking 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. Top with the dressing and serve.