Pinwheel meatloaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 1 | teaspoon | Salt |
| 2 | Eggs, slightly beaten | |
| ¾ | cup | Matzo meal |
| ¼ | cup | Tomato juice |
| 2 | Matzos**, finely broken | |
| 3 | tablespoons | Minced onion |
| 3 | tablespoons | Oil or melted fat |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| ⅓ | cup | Hot water, * |
| ½ | cup | Tomato/mushroom sauce |
Directions
Cambine ground beeff with the next five ingredients. Combine broken matzo or farfel with the next 5 ingredients to make filling.(you may add any other chopped veggie or spinach). Place meat mixture between 2 sheets of waxed paper and press or roll out into a ½ " thick rectangle. Remove top sheet of paper and spread the meat surface with the filling mixture. Roll firmly, jellyroll fashion using the waxed paper as a guide. Place in greased, shallow baking pan. Cover with the tomato sauce and bake in a 350 oven for 1 hour.
NOTES : ** matzo farfel may be substituted. Chicken stock can be used to replace the fat and ground turkey or chicken can replace the beef. It may also be made with ½ veal and ½ beef Recipe by: ADAPTED FROM MANISCHEWITZ Posted to JEWISH-FOOD digest V97 #118 by Judith Sobel <jcs@...> on Apr 09, 1997