Joan nathan's mother's meat loaf(m)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 1 | Onion -- diced | |
| ½ | Green pepper -- diced | |
| 1 | Stalk celery -- diced | |
| 1 | tablespoon | Vegetable oil |
| 1½ | pounds | Ground beef |
| ½ | pounds | Ground veal |
| ½ | cup | Matzah meal -- or a slice challah soaked in water and drained |
| 2 | larges | Eggs |
| 1 | tablespoon | Ketchup |
| 1 | teaspoon | Worcestershire sauce |
| Salt and freshly ground | ||
| Pepper to taste | ||
| 2 | Hard cooked eggs, shelled optional | |
| 8 | ounces | 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