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. 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|
|Calories from Fat: 1932 (39%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 4918
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