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-> Recipe Collection
-> Yom Tov Dishes & Menus
cbg
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 Mon, Sep 16 2013, 2:56 pm
I usually make a stuffed meatloaf with spinach. It's rolled up in jelly roll fashion. Then I saw a similar recipe in a book, but after the meatloaf is baked, it is wrapped in puff pastry and baked again. The recipe said the meat loaves, before the puff pastry step, could be frozen.
I made 2 very long rolled up meatloaves for RH, that are still sitting in the freezer
Has anybody tried something like this before?
Do you serve it with any type of gravy or sauce?
It sounds like it needs a gravy on the side
Do you slice it in the kitchen or at the table?
It sounds very elegant and since the meatloaves are done already, it is very easy to do at this point.
All ideas welcomed.
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cbg
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Wed, Sep 02 2020, 9:27 am
Bump
I know I posted this a long time ago
But I never got a reply
Never tried it
I was wondering if anyone has tried
Also does any sauce go with it
If I don’t wrap it in puff pastry how do I serve it
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hodeez
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Wed, Sep 02 2020, 9:36 am
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I've seen this served sliced over marinara, or mushroom gravy over it
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cbg
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Wed, Sep 02 2020, 10:03 am
| hodeez wrote: | | I've seen this served sliced over marinara, or mushroom gravy over it |
Mushroom gravy sounds nice
Recipe please
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