Joan Nathans Mothers Meat Loaf(m) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
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1: Onion, diced
1/2: Green pepper, diced
1 Stalk: celery, diced
1 tbsp: Vegetable oil,
1 1/2 lbs: Ground beef,
1/2 lbs: Ground veal,
1/2 cup: Matzah meal, or a slice challah soaked in water and drained
2 large: Eggs,
1 tbsp: Ketchup,
1 tsp: Worcestershire sauce,
Salt and freshly ground,
Pepper to taste,
2: Hard cooked eggs, shelled optional
8 ounce: Can tomato sauce,
Directions:
Saute the onion, green pepper and celery in the oil until soft. Drain
and mix with the meats, matzah meal or challah, eggs, ketchup,
worcestershire sauce, and salt and pepper. Work well with your hands.
Form the meat into meatloaf shape, placing the hard boiled eggs in
the middle. Put in a pan large enough to hold the loaf. Cover and let
sit in the refrigerator for several hours. bake 350 for 1 hour. After
45 minutes, pour off the accumulated fat and cover with the tomato
sauce and continue baking 15 minutes more.
Recipe By : "Jewish Cooking in America" by Joan Nathan
From: Dan Klepach Date: 06-19-95 (159) Fido:
Cooking
Source from luhu.jp
and mix with the meats, matzah meal or challah, eggs, ketchup,
worcestershire sauce, and salt and pepper. Work well with your hands.
Form the meat into meatloaf shape, placing the hard boiled eggs in
the middle. Put in a pan large enough to hold the loaf. Cover and let
sit in the refrigerator for several hours. bake 350 for 1 hour. After
45 minutes, pour off the accumulated fat and cover with the tomato
sauce and continue baking 15 minutes more.
Recipe By : "Jewish Cooking in America" by Joan Nathan
From: Dan Klepach Date: 06-19-95 (159) Fido:
Cooking
Source from luhu.jp