Klops. Photography: shutterstock
Klops. Photography: shutterstock

Klops – Yiddish Meatloaf

In Ashkenazi Jewish cuisine, meatloaf is called Klops – a classic staple dish, served on festive holidays and for Shabbat meals.

Klops is a food that represents the old world – hard-boiled eggs are hidden inside a magnificent meat loaf, which are only revealed when it sliced and served. The origin of the dish – which was popular for years in Ashkenazi-Polish cuisine – is actually Austria. Until World War I, Vienna, the capital of the Austro-Hungarian Empire, claimed the title of culinary capital of the world. Foods such as klops, as well as other multi-layered dishes, were an integral part of restaurant menus in the city. The recipes were adopted by people in the region- who then emigrated to countries around the world – and also by chefs in restaurants throughout Central and Eastern Europe.

Ingredients for Klops - Yiddish Meatloaf

  • 1.65 lbs (750 grams) ground beef finely ground
  • 4 tablespoons olive oil
  • 1 large onion grated or minced
  • ⅓ cup breadcrumbs or matzah flour
  • 4 eggs hard-boiled for 10 minutes
  • 2 eggs fresh
  • ½ cup herbs mixed, fresh, and chopped- like parsley and dill (optional)
  • 1 tablespoon peas
  • ground black pepper to taste
  • Salt to taste
  • ½ cup beef stock concentrated


  • 1. Pour water into a small pot and bring to a boil. Cook 4 eggs for 10 minutes. Cool, peel and cut the eggs’ edges (the edges can be chopped and added to the minced beef meat). Set aside.

  • 2. Whisk the other 2 eggs in a big bowl. Add ground beef, breadcrumbs, olive oil, grated onion, pepper, herbs and salt. Form a relatively long and wide rectangle. Arrange the 4 hard boiled eggs in the center and along the rectangle edges.

  • 3. Fold the meatloaf’s edges from both sides so the eggs are covered in the minced meat mixture. Place carefully in a loaf pan lined with parchment paper - and refrigerate for at least one hour. Pour stock on top of the loaf and add oil to taste. Place in a preheated oven at 340F degree (170C) and bake for 1 hour. Turn off the oven and let the meatloaf cool in the oven for at least 20 minutes before serving. Serve hot or warm.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.