posted by RisaG 12-10-99 6:20 PM
* Exported from MasterCook *
Meat Loaf (Klops)
Recipe By : The Book of Jewish Food by Claudia Roden, p. 142-143
Serving Size : 8 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb. ground beef
1 onion -- finely grated
2 tbsp. tomato paste -- optional
1/4 cup breadcrumbs or matzo meal
salt and pepper
1 egg -- lightly beaten
bunch parsley -- finely chopped
3 hard-boiled eggs -- peeled
Sauce:
1 1/2 lb. tomatoes (if no fresh, use canned)
1 tsp. sugar -- to 2 tsp.
salt and pepper
Preheat oven to 375° F.
Mix all the meat loaf ingredients except the hard-boiled eggs and work well with your hands to a soft paste that holds together (you may also blend in a food processor). Form into a fat sausage-shaped loaf and place in an oiled loaf pan or baking dish.
Make three depressions along the top, press a hard-boiled egg into each, and pat the meat over them so that they are well covered. Bake at 375°F for 1 hour until browned.
At the same time, make the sauce. Liquify the tomatoes (unpeeled) in the food processor, then simmer in a saucepan with sugar and a little salt and pepper 20 minutes to reduce the sauce.
Serve the meat loaf hot or cold, cut into slices with the hot or cold tomato sauce poured over.