Thinking Soft

Meatloaf in Spring Rolls Skin

George’s appetite is improving. His only diet restriction is that the food must be soft. I tried to come up with a tasty and interesting meal. I made a meatloaf and folded it into delicate spring rolls skins. To appease my preference for crunchy food, I made a big salad.

Menu

Meatloaf in Spring Rolls Skin
Pureed green peas
Salad
Wine: Giesen Sauvignon Blanc, 2009
Dessert: Häagen-Dazs Chocolate Ice Cream

Recipe: Meatloaf in spring rolls

¾ lb ground round
Bread soaked in beef broth
A chunk of soft liverwurst
Ketchup, salt, pepper Tabasco sauce, soy sauce
4 spring rolls skins

I separated the seasoned meatloaf into two separate loafs. Since I didn’t want any crust, I brushed the meat loafs with soy sauce and baked them in the preheated oven for 20 minutes. Next, I soaked the spring rolls skins in warm water to soften, placed slices of meatloaf on top of each and rolled them up. To finish, I sautéed the filled spring rolls briefly in butter.

“Tastes terrific,” said George.

I knew we were on our way and treated myself to two glasses of Giesen Sauvignon Blanc.