Wayne Boatwright wrote:
> On Wed 07 Dec 2005 09:28:39p, Thus Spake Zarathustra, or was it PastaLover?
>
>
>>Andy Katz wrote:
>>
>>>On Wed, 07 Dec 2005 20:08:59 -0700, PastaLover >
>>>wrote:
>>>
>>>
>>>
>>>>I think it's called a Jamacian meat pattie, or an empanada, or a meat
>>>>pie, or a Cornish pasty... Just about every culture has something like
>>>>this, baked or fried, hand-held size or larger, dough or pastry encasing
>>>>a mix of ground meat, seasoning, and sometimes veggies.
>>>
>>>
>>>No. I'm talking specifically about meatloaf.
>>>
>>>Andy Katz
>>
>>After reading another couple posts, maybe I'm misunderstanding exactly
>>what it is you're wanting....
>>
>
>
> This is typical meatloaf, the sort that Andy is referring to. Meatloaves
> are generally made with ground meats (beef, pork, veal).
>
> http://natural-beef.com/images/main-meatloaf.jpg
>
> Picture that wrapped entirely in pastry or puff paste and baked until the
> pastry is done. (I couldn't find a picture of that.)
>

Okay. So is the meatloaf cooked before the pastry or at the same time?
If at the same time, it's what I originally described.