Meatloaf Roulade
Kosher Meatloaf reborn to Nobility

I don't think I'd ever considered serving kosher meatloaf for the Yom Tov table until a friend of my daughter's told me about this show stopper she had a a relative's Sheva Brachos. I realized that sometimes a little layering is all that's needed to dress up a simple outfit. A scarf for contrast, a little shiny belt So why not try the same with our cooking?

Jewish Holiday recipe:
Kosher Meat Roulade with parsley apricot filling

Sukkot and Purim are Jewish holidays when stuffed foods are traditionally served. Take a look at the Purim menu we are serving this year, featuring The Kosher Channel's kosher Meatloaf Roulade.

Here's Gali's recipe for Meatloaf Roulade, which I embellished with a layer of green and a contrasting sauce. This tri-colored variation is so impressive, you'll be happy to invite the lowly meatloaf to your Jewish holiday table. After all, elevating the mundane is what Cooking for The King is all about.

Meatloaf Roulade sounds fussy, but even a novice cook will find each step easy to accomplish. The roulade technique is really easy. Just go slow when you are rolling and you'll be fine. Before starting, watch the how-to-video. Thanks Gali for sharing the recipe!

The Holiday Meat Roulade ~from Cooking for The King

Layer 1

8 oz. ground beef

1/4 cup bread crumbs, or matzoh meal

1 small onion, chopped fine or grated

1 egg

2 cloves garlic, crushed

1 tablespoon Worcestershire sauce*

1/2 tsp paprika

1/2 teaspoon salt

1/4 teaspoon pepper

Layer 2

8 oz. ground turkey

8 oz. ground chicken

2 eggs

1/2 cup bread crumbs, from white bread, or matzoh meal

1 medium onion, chopped fine or grated

4 cloves garlic, crushed

1/2 tsp salt

Filling pulse together in food processor:

1 small onion

1 cup fresh parsley, coarsely chopped roughly

3/4 cup apricots or golden raisins


3/4 cup ketchup

1/4 cup red wine vinegar

1/4 cup honey, or silan (date honey)

1. Mix the ingredients 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.

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.

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.

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.

5. In a saucepan heat the sauce ingredients 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.

Makes: 8-12 servings
Can make ahead ~ Can freeze
Active time: 30 minutes ~ Cooking time: 1 1/2hour

*To make this a kosher for Passover recipe, substitute Worcestershire Sauce with an equal amount of brewed coffee plus 1/4 teaspoon of sugar.

Cooking for The King by Renee Chernin
The book of Torah insights, recipes and practical tips
designed to bring majesty to the mundane.