Shared by Anna + Claude Polonsky
Shared by Anna + Claude Polonsky
Klops (Yiddish Meatloaf)
Yield: 6 servingsTime: 1 h
Klops (Yiddish Meatloaf)
Yield: 6 servingsTime: 1 hFamily Journey
Lodz, Poland and Kyiv, UkraineParis
New York City
This recipe was shared by Anna and Claude Polonsky. Read more about their family in "Keeping Ashkenazi Recipes Alive in Paris" and try their recipes for cauliflower beignets, tsibeles (scrambled eggs), and strudel aux pommes (apple strudel).
Add whole boiled eggs into the center of the klops for a decorative and tasty touch. Prepare the recipe identically, except for Step #3. Instead, place half of the mixture into the pan. Evenly lay 3 to 4 boiled eggs along the center of the pan. Cover the eggs with the rest of the mixture. Continue with the remaining steps.
Ingredients
For the klops
- 1 lb ground deboned veal flank
- 1 lb ground beef brisket
- 1 ½ teaspoons kosher salt
- 2 eggs
- 4 garlic cloves, minced
- 5 yellow onions, minced
- 3 tablespoons matzo meal or bread crumbs
For the garnish
- 4 yellow onions, sliced thinly
- 3 tablespoons butter or vegetable oil
Preparation
Step 1
Preheat the oven to 350F. Line a 8 ½ x 4 ½ inch loaf pan lengthwise with parchment paper, leaving about a 2 inch overhang.
Step 2
In a large bowl mix the ground veal, ground beef, salt, eggs, garlic cloves, onions and breadcrumbs until combined well.
Step 3
Place the mixture into the loaf pan and flatten the top layer evenly.
Step 4
Place the loaf pan onto a sheet tray and into the oven, baking the klops for about 40 minutes until deep golden brown on top.
Step 5
Meanwhile, make the garnish: Heat up about 3 tablespoons of butter or vegetable oil in a large saucepan over medium heat. Add the remaining onions to the pan and saute until caramelized, about 20 to 30 minutes.
Step 6
To serve, lift the two pieces of parchment paper to pull the klops out of the loaf pan and place onto a serving plate. Discard the parchment paper. Sprinkle the caramelized onions on top of the klops. Serve the klops in slices.
