Recipe - Klops (Meat-Egg Loaf)

2 pound Beef, minced
3 sl Bread; soaked
OR I tried:
One half cup Bread crumbs, Italian
2 Egg
4 ounce Parsnips; grated
One half cup Stock
1 Carrot; grated
2 Onion; chopped*
2 Garlic clove; crushed
1 ds Nutmeg
1 ds Allspice
Salt
Pepper
1 tablespoon Parsley; chopped
6 Egg; hardboiled, peeled
Margarine

Mix all the ingredients except the hardboiled eggs and the margarine. Put
half the mixture into a wellgreased loaf pan (I found that I didn't need
to oil the pan), then put the whole hardboiled 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 BarDavid

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini