Last year during Passover, I happend upon this Susie Fishbein recipe for a Meat and Potato Roll. I had all of the ingredients already so decided I’d give it a try.
Since then, I’ve made this yummy dish many times. It’s now a staple in our home, similar to the meatloaf my Mother used to make every week when I was growing up. And it has affectionately been renamed to simply the “Meat Log” by my family.
The recipe is on page 22 in the Passover by Design cookbook and it comes complete with a much more beautiful photo than the one you see here. If you don’t already have this cookbook, it’s worth the $20 you will pay on amazon.com because I use it not only during Passover but all year round.
I tried to find a similar recipe online but none even come close to this one so here goes:
Meat and Potato Roll
- 2 pounds ground beef
- 1 small onion, cut into 1/4 inch dice
- 3/4 cup matzo meal
- 2 tablespoon garlic powder
- 1/2 cup nondairy creamer (I’ve also used pareve soy milk instead but not during Passover)
- 2 large eggs
- 1 teaspoon salt
- 1/4 teaspoon coarse ground pepper
- 4 servings instant mashed potato flakes, prepared according to package directions (See “thoughts” below about a substitute for the instant mashed potatoes)
- 1/2 cup ketchup
- 3 tablespoons dark brown sugar
Cover a jelly-roll pan with parchment paper. Prepare a second sheet of parchment paper. Set aside.
In a medium bowl, combine the beef, onion, matzo meal, onion powder, garlic powder, creamer, eggs, salt and pepper. Use your hands to really combine.
Place your prepared jelly-roll pan lengthwise on your work surface. Place the meat mixture on the prepared pan. Pat to an even thickness, filling the pan widthwise and spread the mixture to an 11-inch length.
Prepare the potatoes acording to package directions, adding more creamer, one tablespoon at a time, if they seem dry.
Place the potatoes across a shorter edge toward the bottom of the meat, but not at the very edge. Use the parchment paper to help you roll the meat into a log. Place the fresh sheet of parchment paper on the pan and place the meat roll onto it. Discard the original piece of parchment. Bake 1 hour uncovered.
In a small bowl, mix ketchup and brown sugar. Brush over the meat roll and bake an additional 15 minutes.
Cut the meat log into 1 to 2 inch slices and serve on a pretty platter while it’s hot.
For some reason this year, the meat around the mashed potatoes was still a little raw. We ate it anyway and no one got sick, but I probably should have flattened the meat out to be a bit thinner.
Also, regarding the mashed potatoes, I usually have big plans to substitute the instant ones (which are very high in sodium) for the real thing instead but it never works out because I’m always short on time. I have an amazing recipe for sour cream garlic mashed potatoes that I think would make this “meat log” even more Treiffy delicious. I would just sub the pareve Tofutti Sour Cream for the dairy version. This Oprah recipe is similar to the one I use. If you have the time, give it a try and let us know how it turns out.
Either way, this “meat log” is a crowd-pleaser.