For a nice change — here is a classic from my all-year archives that I’ve adapted for Pesach. The results will become a Pesach classic.
Combine ingredients for beef layer.
Spread on a Gefen Parchment Paper-lined baking sheet.
Place another sheet of baking paper on top to further smooth the meat. Set aside.
Steam broccoli in water in a four-quart pot for three–five minutes.
Drain and add remaining ingredients for broccoli layer. Mash everything together until you have a smooth mixture.
Spread evenly over ground beef mixture (remove upper layer of parchment paper first).
Roll up the two layers lengthwise, removing the bottom layer of parchment paper as you go.
Bake for 20 minutes in preheated 350 degrees Fahrenheit (180 degrees Celsius) oven.
Meanwhile, combine sauce ingredients in a small saucepan and heat thoroughly until the mixture is smooth.
Pour over beef and broccoli roll. Bake an additional 20 minutes, basting occasionally.