Recipe: Chunk o Cheese Meatloaf with Mustard Sauce - My Great Recipes

This is from 'Great Ways with Ground Meat,' from My Great Recipes - not Great American Recipe Cards. The Great American Recipe Cards have a recipe for roast meatloaf, and cottage meatloaf, neither of which are very mustardy.

CHUNK O' CHEESE MEATLOAF
If you allow the meatloaf to cool approximately one hour after baking, it slices to reveal a mosaic of cheese chunks scattered throughout the loaf. It is excellent served hot, just warm or cold for picnics.

Preparation time: about 30 min.
Baking time: 1 to 14 hrs.
Oven temperature: 350 degrees F

For 6 servings you will need:
1 1/2 lbs. ground beef, or a combination of ground beef, pork and veal
1/4 lb. (4 oz.) fresh mushrooms, chopped
1 medium onion, chopped
1/4 cup minced fresh parsley
3/4 cup dry bread crumbs
1 egg
1 1/4 tsp. salt
1/4 tsp. ground black pepper
3/4 cup milk
1/2 lb. (8 oz.) extra sharp Cheddar cheese
Mustard Sauce, optional (recipe follows)

Combine meat with chopped mushrooms, onion, parsley, bread crumbs, egg, salt, pepper and milk until well blended.

Dice cheese into 1/2-inch cubes. Blend into meat mixture (by hand), making sure to distribute the cheese chunks evenly. Pack into a 9-by-5-by-3-inch loaf pan.

Bake at 350 degrees F for 1 to 1 1/4 hrs. Pour off liquid. Cool slightly before cutting.

If desired, serve with the following Mustard Sauce:
Scald 3/4 cup half-and-half. Add 1/4 cup sugar; set aside. Gradually add 1/4 cup cold half-and-half to a mixture of 2 Tbsp. dry mustard, 1 Tbsp. flour and 1/4 tsp. salt. Add to hot cream mixture; cook until thickened. Stir a little of mixture into 1 egg yolk; put back into pan and cook, stirring 2 minutes. Stir in 1/2 cup hot water.

Good served with: Scalloped potatoes, a green vegetable and a fruit dessert. For a buffet, serve at room temperature with cheese, dark breads, a salad and a hearty red wine, if you like.