Klops (meat-egg loaf)
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Klops (meat-egg loaf)
  Loaf    Beef    Jewish  
Last updated 6/12/2012 12:46:18 AM. Recipe ID 6517. Report a problem with this recipe.
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      Title: Klops (meat-egg loaf)
 Categories: Beef, Jewish
      Yield: 6 Servings
      2 lb Beef, minced
      3 sl Bread; soaked
           OR I tried:
    1/2 c  Bread crumbs, Italian
      2    Egg
      4 oz Parsnips; grated
    1/2 c  Stock
      1    Carrot; grated
      2    Onion; chopped*
      2    Garlic clove; crushed
      1 ds Nutmeg
      1 ds Allspice
      1 tb Parsley; chopped
      6    Egg; hard-boiled, peeled
  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.
                                          Jewish Cooking for Pleasure
                                          Molly Lyons Bar-David

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Recipe ID 6517 (Apr 03, 2005)

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