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Blue Cheese Meatloaf With Mustard Sauce
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Categories: Beef, Favorites, Meat Dishes, Meatloaf
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Total Time: 1 hrs. 20 min.
Baking Time: 1 hrs. 5 min.
Preparation Time: 15 min.

This weird concoction is my own creation. 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 feel free to add some egg and decrease the amount of sour cream.

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 blue 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

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 blue 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.


Calories: 624 Calories From Fat: 61%
Protein: 36g Carbohydrate: 23g
Cholesterol: 129mg Sodium: 1228mg


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