Recipe - Meatloaf For Pesach And Rest Of The Year

MEATLOAF
1 pound Ground meat
2 small Eggs
1 small Onion; chopped
Salt & pepper
2 tablespoon Mazoth meal; (or 1 slice
chala soaked and well
drained), up to 3
4 small Hard boiled eggs

SAUCE
2 tablespoon Tamato paste
2 tablespoon Olive oil; (or any kind)
1 Crushed bay leaf; (optional)
One fourth teaspoon Sugar
2 Crushed cloves garlic
1 tablespoon Chopped onion
One half cup Dry wine; (or water)

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 3040 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 JEWISHFOOD digest by "shoshana kessel" shoshana_k@hotmail.com
on Apr 04, 1998