Ingredients
- 3 large hard-boiled eggs, peeled
- 2 lbs lean ground beef (90/10)
- 1 medium onion
- 3–4 cloves garlic
- ¼ cup chopped parsley
- ⅓ cup matzah meal (or ½ cup bread crumbs)
- 1 ½ tsp kosher salt (reduce to 1 tsp if using table salt)
- ½ tsp black pepper
- 1 large egg
For the glaze (optional):
- ¼ cup ketchup
Instructions
- Hard-boil three eggs and peel them. (This can be made up to one day in advance and stored in the fridge.)
- Preheat the oven to 325°F. Line a 9×5-inch loaf pan with parchment. If you do not have this sized loaf pan, you can form the meat into a loaf directly onto a parchment-lined sheet pan.
- Prepare the vegetables. Very finely mince your onion by pulsing it in a food processor, or grating it on the medium-hole of a box grater (you can also use a knife to finely dice your onion, but for flavor it’s ideal to use a processor or grater.) In a food processor or using a microplane, finely chop or grate your garlic. Finely chop your parsley.
- In a large bowl, add the ground beef, minced onion and garlic, chopped parsley, matzah meal, salt, pepper and egg. Using clean hands, mix the meatloaf mixture until well-combined, but be careful not to overwork the mixture to avoid toughness.
- Assemble the klops by placing a third of the meat mixture into the bottom of the loaf pan. Place the eggs upright into the pan, spacing them evenly apart. Add the remaining meat mixture to the pan, and make sure the top of each egg is covered. If forming onto a sheet pan instead of a loaf pan, place a third of the meat into a 9×5-inch rectangular shape, place the eggs on top upright, and form the remaining mixture around the eggs into a loaf; making sure the tops of each egg are covered by the meat.
- Place in a preheated oven for 50 minutes. If using a ketchup glaze, brush it onto the top of the loaf and continue to cook for an additional 20 minutes, or until the internal temperature reaches 160°F. If you’re skipping the glaze, check the temperature of the klops after 1 hour, and continue cooking 10 minutes, or until it reaches 160°F.
- Once cooked, let the klops rest for 10 minutes before slicing and serving!
Notes
- Klops can be made one day ahead and stored in the fridge. It can be served cold, or it can be reheated wrapped in foil at 350°F until warmed through.
- The eggs can be prepared up to one day in advance and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Ashkenazi