Rosemary Meatloaf with Roquefort

Rosemary Meatloaf with Roquefort

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, 20 rosemary needles diced, salt and pepper to taste, (rosemary needles, lettuce, and cherry tomatoes for garnish if desired)

Roquefort Meatloaf Dressing #1
1/4 lb. Roquefort cheese at room temperature, 8 ozs cream cheese cut into pcs at room temperature, 1/2 tsp mince garlic, 3/4 tsp Worchestershire sauce, 3/4 tsp Tabasco sauce. Use an electric mixer or fork to beat the Roquefort in a med bowl until smooth. Gradually beat in the cream cheese and remaining ingredients.

Roquefort Meatloaf Dressing #2
1/4 lb. Roquefort cheese, 4 TBs of soft butter, 1/2 TB minced green onion or yellow onion, 1 TB minced celery, pinch of cayenne, dash of ground crushed red pepper, 1/2TB - 1 TB Cognac to taste The celery should be softened ahead of time by microwaving it in some water (to cover) for a short while. Crush cheese in a bowl and blend with butter into a paste. Whip in onions, seasonings, celery, and cognac till smooth.

Prepare the dressing(s) ahead of time and refrigerate. For the meatloaf, combine ground meats, bread crumbs, parsley, ketchup, mustard, egg, thyme, chopped rosemary, 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. Mix all ingredients thoroughly. Mixture should be moist; add water if necessary to make it so. Spread mixture onto a greased bake 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. A rounded dollop of refrigerated (cold) dressing placed alongside on the plate is sufficient for this size meal. The roquefort dressing is meant for the meatloaf, not the salad. Roquefort is particularly pungent and should not overwhelm the guests if used in this way.