On Thu, 08 Dec 2005 08:29:36 -0500, biig > wrote:

>Andy Katz wrote:
>>
>> 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
>> 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?
>>
>> Andy Katz
>
> Would the grease that comes out of the meat loaf be a problem or
>could you just cover the top and sides with the dough??? Sharon

Shouldn't be, because all you're doing is re-heating the already
cooked meat, cooking the pastry and melting the cheese or whatever
filling you chose.

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl