I saw the original post (it came up on my rss reader even after it had been removed here) so I will respond (assuming that’s okay)
Here is the recipe for Lachmagine that I got from my husbands family (it might not look totally traditional but trust me, it tastes just like it should):
2lb ground meat
1 jar (approx 18oz) prune butter
10oz ketchup
1c lemon juice
3 lg onions
The easiest way to put it together is with a fleishig blender or food processor. If you don’t have one blend everything besides the meat in a pareve one then add to the meat and mix very well.
Let sit in the refrigerator for at least 2 hours (the longest I’ve left it is about 24 hours)
Put onto doughs (my favorite are Mazor mini pizza dough) and broil at 400 degrees for about 10 min until edges start turning brown. If your broiler does not have adjustable temps try baking it part of the time then switch to broil for the last few minutes (it will take longer than 10 minutes this way)
Makes approx 80
Make sure to serve them with lots of good techina!!
You can freeze this recipe at almost any stage. I often take any meat I don’t want to use right away and freeze it in small balls (I use a small scoop)and then it just takes a few minutes for it to defrost enough to spread it on the dough to broil it.
The best way I’ve found to freeze finished Lachmagine is to put them top to top with parchment paper between them. I do 12 to a package. Put down 6 on a piece of foil. put on a piece of parchment paper then add 6 more, face down. Wrap up the foil and freeze.
(I usually heat them on top of the crockpot on Shabbos morning)
Enjoy!!!