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Klops (Meat-egg Loaf)

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      Title: KLOPS (MEAT-EGG LOAF)
 Categories: Beef, Jewish
      Yield: 6 Servings
 
      2 lb Beef, minced
      3 sl Bread; soaked
           OR I tried:
    1/2 c  Bread crumbs, Italian
      2    Egg
      4 oz Parsnips; grated
    1/2 c  Stock
      1    Carrot; grated
      2    Onion; chopped*
      2    Garlic clove; crushed
      1 ds Nutmeg
      1 ds Allspice
           Salt
           Pepper
      1 tb Parsley; chopped
      6    Egg; hard-boiled, peeled
           Margarine
 
  Mix all the ingredients except the hard-boiled eggs
  and the margarine. Put half the mixture into a
  well-greased loaf pan (I found that I didn't need to
  oil the pan), then put the whole hard-boiled 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
  Bar-David
 
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