Joan nathan's mother's meat loaf(m)

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dwigans fwds07a
1 Onion -- diced
1/2 Green pepper -- diced
1 Stalk celery -- diced
1 tb Vegetable oil
1 1/2 lb Ground beef
1/2 lb Ground veal
1/2 c Matzah meal -- or a slice
-challah soaked in water
-and drained
2 lg Eggs
1 tb Ketchup
1 ts Worcestershire sauce
Salt and freshly ground
Pepper to taste
2 Hard cooked eggs, shelled
-optional
8 oz Can tomato sauce

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