On Wed 07 Dec 2005 08:00:09p, Thus Spake Zarathustra, or was it Andy Katz?

> I was thinking about ways to serve meatloaf that would avoid
> cliche but still validate this American classic. I wasn't thinking of
> a true Wellington per se, but rather encasing the meatloaf in puff
> pastry with caramelized onions and maybe some blue cheese.
>
> Then I read the NY Times food section ($25 & Under), only to
> learn that 24 Prince is doing exactly that. Or was. I *think* I
> trailed at 24 a couple weeks ago, and they weren't doing any

You "trailed at 24"? What the hell is that, Andy? It probably fits in the
thread about most-hated phrases. :-)

> meatloafs, or other species of comfort foods the review alluded to
> (they don't have a chef right now, so there might not be the degree of
> control on the menu).
>
> Either way, is meatloaf en croute common, has it been
> appearing in comfort food venues?

I wouldn't say it's common, but certainly doable. I've seen it before, but
never eaten it. Unlike Beef Wellington, however, the meatloaf would need
to be cooked before encasing in the pastry. If you didn't, it would
probably end up a greasy mess.

More common, of course, is a cooked, hot meatloaf frosted and decorated
with well-seasoned mashed potatoes, then browned nicely in the oven.

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!