Try this Roquefort Meat Loaf recipe, or contribute your own.
Suggest a better descriptionCombine 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. Yield: 6 to 8 servings. 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.
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Serving Size: 1 Meat loaf (2294g) | ||
Recipe Makes: 1 Meat loaf | ||
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Calories: 4918 | ||
Calories from Fat: 1932 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 214.7g | 286 % | |
Saturated Fat 73.5g | 368 % | |
Monounsaturated Fat 83.1g | ||
Polyunsanturated Fat 25.2g | ||
Cholesterol 2910.4mg | 895 % | |
Sodium 6999.2mg | 241 % | |
Potassium 4302.2mg | 113 % | |
Total Carbohydrate 444.6g | 131 % | |
Dietary Fiber 25.6g | 102 % | |
Sugars, other 419g | ||
Protein 285.2g | 407 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4918
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