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Bleu Cheese Meatloaf with Mustard Sauce




Source of Recipe


Mai


Recipe Introduction


You'll notice that there is no egg in the meatloaf. I think that the sour cream does double duty in tenderizing and binding the meat, but you may add some egg and decrease the amount of sour cream.




List of Ingredients




1 tablespoon olive oil
1/2 large onion - diced
1 3/4 pounds ground beef, lean
1/2 teaspoon ground pepper
1 teaspoon salt
1 teaspoon dry mustard
1 cup bread crumbs
2 tablespoons mustard
1 1/4 cups light sour cream
7 ounces bleu cheese - crumbled
3 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon beef bouillon
1 cup water
1 cup skim milk
3 tablespoons chives - finely snipped
1/4 teaspoon pepper
2 tablespoons mustard



Recipe



For the Meatloaf
Preheat the oven to 350 degrees F. In a small frying pan, heat olive oil over medium heat. Add diced onion. Fry until the onion is translucent (15 minutes). In a large bowl, mix together fried onions, beef, pepper, salt, dry mustard, bread crumbs, mustard, and light sour cream. After you have mixed the ingredients very well (use your hands if you have to). Add the bleu cheese and mix in gently. Pat the mixture down into a 9 x 13 inch baking pan. Bake the meatloaf in the oven until it is no longer pink in the center (1 hour and 5 minutes)
For the Mustard Sauce

Mix flour, cornstarch, bouillon, and water in 2 quart saucepan; stir in remaining ingredients. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir, 1 minute.