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

I'm not in a super large urban area (no kidding, right?) but I've never
seen or heard of meatloaf en croute on a restaurant menu.

I like to frost meatloaf with herbed mashed potatoes, dotted with
butter.

N.