Kosher Meatloaf Roulade

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Layer 2

Step 2

pulse together in food processor

Step 3

1. Mix the of each meat layer in separate bowls. Line two baking pans with parchment paper and lightly grease. Spread each layer in separate pans into equal sized rectangles.

Step 4

2. With parchment attached, invert the dark meat layer over the light poultry layer and remove the top paper. Spread the meat layer with the parsley mixture leaving 1/2" all around.

Step 5

3. Pre heat oven to 350F degrees. Roll the meat jelly role style, using the bottom parchment paper to hold it together taking care not to roll the parchment paper inside the meat.

Step 6

4. When the roulade is completely rolled, wrap in the parchment and fold or twist the ends (like a gefilte fish roll). Place in a 9x13" pan. Pour water to about 1" and add 2 teaspoons of kosher salt to the water in the pan. Cover tightly with foil and bake for 1 and a half hours until firm.

Step 7

5. In a saucepan heat the sauce over medium heat and stir to combine. Remove kosher meatloaf from oven and allow to sit 10 minutes. Remove from pan to a cutting board and slip off the parchment paper. Slice meat into 12 serving pieces and lay, overlapping, in a large serving dish. Drizzle sauce over meatloaf roulade or serve alongside in a separate bowl.