Klops (meat-egg loaf)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef, minced |
| 3 | slices | Bread; soaked |
| OR I tried: | ||
| ½ | cup | Bread crumbs, Italian |
| 2 | Egg | |
| 4 | ounces | Parsnips; grated |
| ½ | cup | Stock |
| 1 | Carrot; grated | |
| 2 | Onion; chopped* | |
| Jewish Cooking for Pleasure | ||
| Molly Lyons Bar-David | ||
| 2 | Garlic clove; crushed | |
| 1 | dash | Nutmeg |
| 1 | dash | Allspice |
| Salt | ||
| Pepper | ||
| 1 | tablespoon | Parsley; chopped |
| 6 | Egg; hard-boiled, peeled | |
| Margarine | ||
Directions
Mix all the ingredients except the hard-boiled eggs and the margarine. Put half the mixture into a well-greased loaf pan (I found that I didn't need to oil the pan), then put the whole hard-boiled eggs in a row down the middle of the meat and cover with the remaining meat mixture. Dab the top with margarine as desired: a lot if the meat is lean, very little if it is fat. Bake for 15 minutes in a 500 F. oven, then reduce the heat to 350 F. for about 45 minutes, until brown on top. Serve warm or cold in thick slices so the egg centers each piece.
Related recipes
- Basic meat loaf
- Classic meat loaf - lf
- Corn meat loaf
- Crusty meatloaf
- Fluffy meat loaf
- French meat loaf
- Friday \"meat\" loaf
- Greek meat loaf
- Magic meat loaf
- Meat & egg loaf
- Meat and egg loaf
- Meat loaf
- Meat loaf #1
- Meat loaf #2
- Meat loaf (#14)
- Meat loaf (little)
- Meat loaf - lhj
- Meat loaf plus
- Meat loaf rings
- Meat loaf wreath