Meat Mixture:
5 slices fresh bread
1 large onion, cut in eighths
2 pounds [ 1 kg ] boneless beef chuck, cubed
1 1 / 2 teaspoons salt
1 teaspoon nutmeg
1 / 2 teaspoon pepper
1 / 2 cup milk
1 egg
Filling mixture:
3 slices fresh bread
3 / 4 cup celery pieces
2 large onions, cut in eighths
1 cup parsley sprigs
1 can mushroom pieces and stems, drained
1 / 2 cup butter or margarine
1 / 2 cup crumbled blue cheese
Heat oven to 542F [ 220 degrees C ].
Slightly grease a 9 X 13 inch baking pan. Put bread and onion through grinder using Coarse Disc.
Put meat through food grinder using Fine Disc.
Lightly mix egg and milk and add to meat and crumb mixture along with seasonings.
Mix thoroughly. Grease a large sheet of heavy foil.
Place the meat mixture on it and pat it into an 8 X 12 inch rectangle.
Refrigerate while preparing filling.
Wash and dry grinder head thoroughly then put bread through meat grinder using Coarse Disc.
Set aside. Put celery, onions, parsley and mushrooms through food grinder using Coarse Disc.
Melt butter in a skillet and saute vegetables until golden.
Add to bread crumbs.
Add blue cheese and mix well. Cool about 10 minutes.
Spread filling over meat and roll up jelly roll fashion.
Wrap loaf completely in foil and set in baking pan.
Bake about 40 minutes then turn back foil and bake about 20 minutes longer until nicely browned.
Remove from foil with two wide spatulas.
Yields 6-8 servings
Attention:
You can also insert boiled eggs inside the meat stuffing as shown in picture above
