| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground meat |
| 2 |
|
Eggs |
| 1 |
|
Onion, chopped |
|
|
Salt & pepper |
| 2 |
T |
Mazoth meal, or 1 slice |
|
|
chala soaked and well |
|
|
drained up to 3 |
| 4 |
|
Hard boiled eggs |
| 2 |
T |
Tamato paste |
| 2 |
T |
Olive oil, or any kind |
| 1 |
|
Crushed bay leaf, optional |
| 1/4 |
t |
Sugar |
| 2 |
|
Crushed cloves garlic |
| 1 |
T |
Chopped onion |
| 1/2 |
c |
Dry wine, or water |
INSTRUCTIONS
compine meatloaf ingridients and knead well till homogenous. Place in
a 20X27 cm (8X11 inch) baking dish. Form a long loaf leaving space
between the loaf and the dish sides. Make an opening on top of loaf,
place shelled hard boiled eggs, and close well. Pour sauce on top and
bake 30-40 minutes in a 200c - 400f oven. Baste from time to time.
Sauce - combine ingridients in a cup and pour on meatloaf. This can be
prepared in advance. Before heating, cut without separating slices,
and heat covered. This is a very decorative dish. Serve with mashed
potatoes and string beans and you have a beautiful plate. Rice and
peas will look and taste lovely too. For Pesach mashed potatos and
steamed broccoli or califlour or spinached pattied. Posted to
JEWISH-FOOD digest by "shoshana kessel" <shoshana_k@hotmail.com> on
Apr 04, 1998
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