Comments on: Toasting Gramercy Tavern on National Meatloaf Day

By: oonagh

oonagh — Sun, 27 Jan 2008 18:22:15 +0000

i have eaten the meatball, literally and figuratively, and will be replicating my version of the recipe tonight at home. i, however, will use pork, beef and veal in equal amounts for the meatballs with onions and parsley and egg mixed in. i might try your idea about spinach leaf, for fun, in one or two. the main difference, i think, though, will be the cooking time. to get that really tender quality that i remember the meatball having at the restau, i will braise and then bake for twice as long. i was even thinking of maybe steaming it… not sure about that.
anway, thanks for the reminder about the onions and mashed pots.

By: Yesterday’s Meatloaf « Yesterday’s Salad

Yesterday’s Meatloaf « Yesterday’s Salad — Fri, 19 Oct 2007 14:21:30 +0000

[...] courtesy of Erin Covert, one of the best food blogs out [...]

By: lifesatrip

lifesatrip — Thu, 18 Oct 2007 19:09:24 +0000

If anyone else has eaten this meatball from the Tavern, please chime in with your thoughts on how the chef did it. Or maybe the chef spends his days in the blogosphere and will spill the beans. Not likely.