DINAH SHORE'S MEATLOAF

In my search for the perfect meatloaf, I've tried many recipes. This one, from the Dinah Shore Cookbook, was one of them. While I still prefer the old-fashioned kind, this is an interesting twist, using Roquefort cheese and rolled like a jelly roll. Keep the rest of the meal light; this is a hearty dish. And yes, I remember Dinah Shore: "See the USA in your Chevrolet....."

DINAH SHORE'S MEATLOAF

serves 8 - 10



1 lb ground beef chuck

8-oz ground pork

8-oz ground veal

1 medium onion, chopped

2 C fresh bread crumbs, unflavored

1/2 C chopped fresh Italian parsley

1/4 C ketchup

1 T Dijon mustard

2 eggs, lightly beaten

1 t dried thyme

salt and freshly ground black pepper to taste

1/2 C light cream, scalded

8 slices firm white bread, crusts trimmed, and diced

8-oz Roquefort cheese, crumbled

1 egg, lightly beaten

1. Combine meats, onion, bread crumbs, parsley, ketchup, mustard, 2 eggs, thyme and salt and pepper and mix with your hands, lightly but thoroughly. (Just mix, don't squeeze, or better yet, mix with a fork.) Spread the mixture out on a large piece of waxed paper into a rectangle abot 15 inches by 12 inches.

2. Preheat oven to 375 degrees.

3. Pour scalded cream over diced bread in a medium-sized bowl and mix well. Add the cheese and lighlty beaten egg and beat with a fork until smooth.

4. Spread the cheese mixture over the meat mixture, leaving a 1-inch border on all side. Using the wax paper as an aid, and starting from one short side, roll up the meat like a jelly roll, peeling back the paper as you roll.

5.Place the rollled meat seam side down on a foil-lined baking sheet and bake in the oven for 1 hour. Cut into thick slices.

To prepare ahead: you can make this and hold it covered and refrigerated overnight. Bring it to room temperature before baking.