Can this meatloaf be saved?
Well, I decided to make Mario Batali's stuffed meatloaf last night. It went pretty well, until the part where I had to roll it up like a roulade, and realized why it didn't have any liquid binder...I had missed adding the three eggs (oops! too many cocktails). By then I could have either just thrown the whole thing back in the bowl and ended up with something like a regular loaf instead of the baby spinach and carrots and cheese and proscuitto in the center.
I beat two eggs and spread them over the whole loaf, hoping it would work. Well, it tastes fantastic, but it's dry.
I have it wrapped tightly in plastic in the fridge, hoping that somehow the refrigerator spirits will magically moisten it.
All I can think to do is make a light sauce for it, someone has suggested a light fresh tomato sauce, but I'm not sure about that. Any suggestions?