| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground meat |
| 2 |
sm |
Eggs |
| 1 |
sm |
Onion; chopped |
|
|
Salt & pepper |
| 2 |
tb |
Mazoth meal; (or 1 slice chala soaked and well drained), up to 3 |
| 4 |
sm |
Hard boiled eggs |
| 2 |
tb |
Tamato paste |
| 2 |
tb |
Olive oil; (or any kind) |
| 1 |
|
Crushed bay leaf; (optional) |
| 1/4 |
ts |
Sugar |
| 2 |
|
Crushed cloves garlic |
| 1 |
tb |
Chopped onion |
| 1/2 |
c |
Dry wine; (or water) |
INSTRUCTIONS
MEATLOAF
SAUCE
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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