Instructions

1. Remove the gefilte log from its outer wrapping. This includes the inner layer of parchment paper that usually covers frozen, store-bought gefilte logs. Let the log sit at room temperature for 5 to 10 minutes, or rinse it under cold water to help loosen the parchment.

2. Spray the loaf pan with nonstick spray. Transfer the log to the loaf pan. If you wish, sprinkle dashes of flavorings, such as garlic and onion powder, as well as fresh chopped onion, over the log. Anoint the log with the marinara sauce, spreading to distribute and form a thick layer.

3. Cover the loaf pan with foil. Bake the loaf for 2 hours at 350 degrees Fahrenheit. For a moister version, add the log and 1 inch of water to a nonreactive baking dish. Cover the dish with foil and bake for 1 1/4 hours at 375 F. Allow the pan to cool enough for you to handle it, then transfer the loaf to a resealable plastic container. If you use a nonreactive dish, you can leave the gefilte in the dish. Cover the loaf pan or the baking dish with foil and refrigerate the gefilte until cold -- at least 4 hours. One log yields approximately 10 to 12 half-inch slices.